I missed cooking and baking so much and I feel bad that I wasn't able to keep up with my blog for the last four months or so. But I am back and excited to share some of my favorite recipes with you all. I started a blog under a new name and a new website but it got flourished with spam comments that I just couldn't handle them anymore. So I am back at my old blog address. So please, no more spam I hope.
This chili recipe is so simple and easy to fix! I'd never made white chili before so I had no idea what it was going to take like.. but like the name says, it was rich and creamy. I added some vegetables to the soup (unlike many other chili recipes) but surprisingly they added yummy flavors to the chili. Bake or buy some bread or tortilla chips to go with it.
Creamy White Chili
2 tablespoons olive oil
2 chicken breasts, thawed2 carrots
1/2 red bell pepper
1 cup corn
1 (15 1/2 oz) can white beans, drained (or two)
1 (14 1/2 oz) can chicken broth
1 can (4 oz) chopped green chiles
1 1/2 teaspoon garlic powder
1 teaspoon groud cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper (freshly ground)
1 teaspoon oregano
1 cup sour cream
1/2 cup milk (preferrably whole milk or 2%)
In a large skillet, heat oil on high heat. Add the thawed chicken and cook both sides until cooked. Cube the chicken.
In a large pot, add the carrots, pepper, corn, beans and chicken broth and bring it to boil. Add green chiles, garlic powder, cumin, cayenne pepper, black pepper, and oregano and stir well. Add the cubed chicken to the chili and stir.
When vegetable ingredients are softened, add sour cream and stir well until smooth and creamy.
Serve immediately with bread or tortilla chips.