Not Chili

It's like chili, but white instead of red, chicken instead of meat, cilantro instead of....ok so it isn't chili at all! Ever try it? A similar chili recipe was the winning chili at our church chili cook-off back in 2009, made by the Goold family (and not to brag, but my corn bread won first prize...or I guess Paula Dean really actually won first prize, but I did make it for her...)

The original recipe was easy, simple, and DE-LICIOUS-- I decided to kick it up a small notch/make it my own and substitute in a couple more fresh ingredients (it: real onions instead of onion powder etc)...so here it is!

If you are not a fan of regular chili, this is the chili for you. I don't even think it should be called chili. My husband loves this, and he is a chili hater (had a bad experience, yes you got it). So there you have it, hubby approved!

• 1 lbs of chicken breasts, cooked and shredded 
• 5-19 ounce cans white kidney beans
• 1 can creamed corn
• 2-3 cans of chopped canned green chilies (hard to find in canada, Old El Paso makes them) You can add more if you want.
• 2-14 ounce cans of chicken broth
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 tsp salt
• 2 tsp cumin
• 2 tsp oregano
• 1 tsp black pepper
• 2 cups sour cream
• 1 cup heavy cream (whole milk or milk to make less fatty)
• Cayenne pepper to add some heat (optional)
• Chopped cilantro before serving

1. Fry the onions until translucent (5-8 minutes)
2. Add garlic and stir for 30 seconds until the aroma hits your nose
3. Add the cooked chicken, beans, corn, chicken broth, salt, cumin, oregano, and pepper. Bring to a boil.
4. Add the sour cream and cream, and reduce to a simmer.
5. Simmer for as long as you can wait, but 20-25 minutes for best flavor mixing results.
6. Add cilantro in individual bowls as desired

Served this with fresh baked bread

Let me know who wins in your books, chili, or not chili?


About 8 servings (large servings)


Cathy