Saturday, January 9, 2010


Here is the latest soup recipe we love:

Thanks Olivia!!

Creamy White Chili

1 lb chicken, cut into 1/2 in. cubes

1 medium onion, chopped

1 1/2 tsp garlic powder

1 Tbsp vegetable oil

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

1 can (14 oz) chicken broth

2 cans (4 oz each) green chilis, chopped

1 tsp salt

1 tsp ground cumin

1 tsp dried oregano

1/2 tsp pepper

1/4 tsp cayenne pepper

1 cup sour cream

1/2 cup whipping cream

In a large saucepan, saute chicken, onion & garlic powder until chicken is no longer pink. Add beans, broth, chilis & seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from heat; stir in sour cream and whipping cream. Serve immediately.

*Best if served over tortilla chips. Can also garnish with shredded cheddar.