Have I ever mentioned that Fall is by far my favorite season? Well it is. Growing up in South Florida, we never really had a change of season, but I always loved the idea of starting everything fresh and was that nerdy girl with glasses that loved going back to school every year.
Some things don’t change—I’m very much still nerdy and awkward. But that’s a different story.
Anyways, now that I finally live in a place with a real change of seasons I love Fall even more. Some things I especially love about this time of year include football, pumpkins, cranberries, apple cider and chili.
I love chili.
I posted my mom’s classic chili recipe a few months ago—the one she made all the time when we were growing up and served piping hot over fluffy macaroni noodles with heaps of cheddar cheese on top. If you haven’t tried that recipe, you really should.
Three weeks ago, Almanzo and I stayed with BethT the night before we were heading to Texas for “our weekend vacation” and Beth made an outstanding creamy white chicken chili. I had never had such a thing! It was an utter delight and I immediately asked for the recipe and vowed to make it as soon as we got home.
Two weeks later and I’m finally home and making this chili. The creaminess comes from the addition at the end of both half & half and sour cream, making it pure comfort in a bowl. Yeah…I’m not going to lie—I’m more than a little obsessed with this chili and may or may not have been thinking about it to an almost unhealthy extent since I first tried it. Please make it and then assure me I’m not actually losing my mind.
Okay thanks. And if you live in Texas you probably should go to Central Market and buy these tortilla chips to serve with it. Heaven.
Seriously. I carried these all the way back to Northern California because they are that good.
Here’s the recipe!
White Chicken Chili
1 lb boneless skinless chicken breast, cubed
1 medium onion, small diced
1 T vegetable oil
2 cans cannellini beans
14.5 ounces chicken broth
2 4-ounce cans chopped green chilies
1 tsp salt
1 tsp cumin
1 tsp oregano
1/4 tsp cayenne
2 garlic cloves, minced
1/2 cup half & half
8 ounce reduced fat sour cream
Heat the oil in a large pot over medium high heat. Add the chicken and chopped onion and saute for about six minutes, or until the chicken is seared and the onion is translucent. Add the garlic and cook for another three minutes.
Add the beans, spices, chicken broth and green chilies and bring to a boil. Reduce heat and simmer for thirty minutes.
Turn off the heat and add the sour cream and half & half. Serve with cheddar cheese and additional sour cream to top.
**note that my chili is not all white because I was feelin’ frisky and dumped in some extra heirloom beans at the last minute.