Chili is definitely one of the fall foods that I most look forward to each year.  I certainly could make it during the summer, and I have done so in the past, but I just don’t enjoy it quite as much until it is truly fall.  As much as I love my classic chili recipe, I have never even tasted any kind of white chili so I was very eager to give this recipe a try.  It was absolutely delicious!  It had the perfect amount of spice and was nice and creamy.  It was a bit more soupy than what I would normally expect of chili, but that could be easily remedied by reducing the amount of chicken broth you add.  And of course, one of the best things about this dish is how incredibly quick and easy it was to prepare.  It will be perfect for chilly fall and winter weeknights when I am pressed for time.  This made about six servings and was excellent as leftovers.

Another bonus – I got to use my beautiful Dutch oven!  This color just makes me happy :-)

White Bean Chicken Chili

Yield: 6 servings

Ingredients:

1 lb. boneless, skinless chicken breasts, cut into ½ -inch cubes

1 medium onion, chopped

1 ½ tsp. garlic powder

1 tbsp. oil

2 (15.5 oz) cans Great Northern beans, drained and rinsed

1 (14.5 oz) can chicken broth

2 (4 oz.) cans diced green chiles

1 tsp. salt

1 tsp. cumin

1 tsp. dried oregano

½ tsp. pepper

¼ tsp. cayenne pepper

1 cup reduced fat sour cream

½ cup whipping cream

fresh cilantro and paprika, for garnish

Directions:

In a large saucepan or Dutch oven, sauté chicken, onion and garlic powder in oil until chicken is no longer pink.  Add beans, broth, chiles and seasonings.  Bring to a boil.  Reduce heat to a simmer; let simmer, uncovered, for 30 minutes.  Remove from the heat and stir in the sour cream and whipping cream.  Sprinkle with paprika and top with fresh cilantro for garnish, if desired. 

Source: adapted from My Kitchen Cafe