chicken, chili, easy, fall, soup, wintertime

Creamy White Chicken Chili

We have not always been one of those families who eat super regularly. I don’t know if its because it doesn’t get very cold in Arizona or what but I make soup occasionally. Mostly when it is raining or when I am craving it. I recently found out that my oldest son who is 7 loves chili. It never was his favorite food until recently. The funny thing is that he asked for chili dogs all the time. But then just asks for a bowl of chili and no hot dog. We had chili dogs at his 1st birthday and had a huge hot dog bar but he doesn’t seem to remember that yet he still asks for chili dogs when I ask what he wants me to cook that week.
A group of girlfriends decided to do a freezer meal swap a few years back. We each made our favorite freezer meal and then made 6 of them. Then we all got together and did a swap. Where each of us then had 6 different meals to take home. I have done chicken pop pies, calzones, and baked ziti as my freezer meals. But there is one friend of mine who makes the best white chicken chili. We all request it every time that we do the freezer meal swap! And luckily she was kind enough to share with me this recipe. 

This recipe is easy and delicious and is best topped with cheese and sour cream in my opinion. And of course we serve it with cornbread. Because what is chili without a side of cornbread!

Willis White Chili
recipe from: Lauren Willis

4 cans white beans
2 cans of white corn
3 cups chicken broth
2 can diced green chilies
2 chicken bouillon cubes
2 medium onions chopped
1 Tablespoon garlic powder
1 Tablespoon oregano
1 Tablespoon cumin
1/2 teaspoon cayenne
4 cups shredded chicken breasts
1 24 ounce sour cream

Combine broth and cubes. Add all spices. Simmer for a few minutes. Add green chilis, corn, chicken, beans, and onions. Cook for 15 minutes. Add sour cream and stir. Cook for another 5 minutes.

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