White Chicken Chili

On Monday, we had a day off since we were working like crazy at fall retreat this weekend! Jordan and I spent a good amount of time that day just remembering his mom and missing her. I think one thing I have learned about the grieving process is that you never know when sadness or memories will hit you. And it could be a happy or sad experience, depending on the day.

For dinner that night, I decided to make one of her classic meals - White Chicken Chili. Jordan loves it and so do it and our friends enjoyed it too, since I doubled it to feed 5 and have leftovers.

Here is her recipe, always made with love:

White Chicken Chili

Ingredients:

2 cans great northern (white) beans, mostly drained

1 pound boneless skinless chicken breast (cut into 1/2 inch cubes)

1 chopped medium onion

1/2 tablespoon garlic powder

1 tablespoon vegetable oil

1 can chicken broth (14.5 oz)

1 (7oz) can chopped green chilies

1 tsp salt

1 tsp ground cumin - makes it smell soooo good!

1 tsp dried oregano

1/2 tsp pepper

1/4 tsp cayenne pepper - I put in a little bit more and it definitely had a kick

1 cup (or a little less) sour cream

1/2 cup (or less) whipping cream - this makes it really creamy - I put in less (6 tbsp) or I may use half and half next time just to make it a little healthier. But it is so good this way!

In a large saucepan, saute the chicken, onion, and garlic powder in oil until chicken is no longer pink. It will have produced liquid which is fine. Add the beans, broth, chillies, and seasonings. Bring to a boil. Then reduce heat and simmer uncovered for 30 minutes. Remove from heat and stir in the sour cream and cream. Serve with dollops of sour cream. I serve with beer biscuits and honey butter or cornbread.

Delicious!! Serves 5.