Monday, October 3, 2011

Chicken Chili

I love the fall season. It is not freezing outside yet and the colors are absolutely beautiful! This is also a good time for soups, stews and chili! This recipe is quite good. I am not sure where I got it from. I had never tried Chicken Chili and I would see it occasionally in a blog or on a cooking show so when I was flipping through my recipe binder (years of collecting), I came across this recipe. It was fate so I made it.  This was very comforting and slightly addictive. I liked that it was creamy with a little kick of spice.

Chicken Chili
Serves 6-8

2 pounds diced chicken, about 3 cups (white or dark, cooked or not, whatever you have)
1 medium onion, diced
3 garlic cloves, minced (or 1 1/2 teaspoons garlic powder - not garlic salt)
2 (two) 15.5 ounce cans Cannellini beans, rinsed and drained (or any light colored bean - great northern, pinto, black eyed peas)
4 cups chicken stock
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon Kosher salt
1/2 teaspoon ground black pepper
1/8 - 1/4 teaspoon cayenne (more if you like it hot)
8 ounces sour cream
1/2 cup heavy cream
2 tablespoons dried parsley
1 (one) 4 ounce can green chilies (optional)

sour cream
shredded cheese (pepper jack, cheddar, etc)
chopped scallions
chopped cilantro

Heat a heavy-bottomed soup pot over med-hi heat. If using leftover chicken, skip this first step. If using uncooked chicken, lightly season the chicken with salt and pepper; saute in a little oil until browned (no need to cook completely at this stage). Remove chicken; reserve. In the same pan, saute onions until slightly browned; add salt, pepper, garlic, cayenne, oregano, and cumin. Continue to cook for a few minutes to "bloom" the flavor of the herbs. Add chicken stock, chicken, beans, and optional green chilies to the pot. Bring to a boil, reduce heat and simmer for 30 minutes. Remove from heat and stir in sour cream, heavy cream, and parsley. Garnish and serve.

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