In response to our call for chili recipes, Herald Reader Lynn Deary sent in her recipe for a creamy white chicken chili soup. “Invite your friends to come enjoy a taste bud party in flavor town with this Southwest culinary creation,” said Dearey. This recipe is perfect for a large gathering, as it makes a large batch, she said.
Look for more calls for recipes in future issues of The Durango Herald.
Lynn’s Creamy White Chicken Chili SoupServings: A lot
Ingredients:1 pound boneless skinless chicken breasts3 tablespoons olive oil 2 medium onions, finely chopped1 red pepper1 yellow pepper½+ cup minced garlic (to taste – “I like a lot” said Dearey)1 cup water5 4 oz cans chopped green chilies 2 10 oz cans Rotel Diced Tomatoes & Green Chilies1 teaspoon garlic powder 1-1/2 teaspoons garlic pepper1 teaspoon salt (to taste)2 to 3 teaspoons ground cumin 1 teaspoon ground black pepper½ to 1 bunch finely chopped cilantro (to taste)6 to 8 cups chicken broth5 15½ oz cans great northern beans, drained (do not rinse)1 to 2 cups heavy whipping cream 1 to 2 cups sour cream 3 to 4 cups finely shredded mozzarella or colby jack cheeseServe with these optional toppings: Chopped cilantro, tortilla chips or strips, sliced jalapeños, shredded cheese, sour cream, sliced avocado, lime juice
Method:In a medium sauce pan, boil chicken until it is no longer pink. Cool, cut into 1/2-inch (or smaller) cubes. Set aside.
In a very large kettle, heat olive oil on medium heat. Sauté onions, peppers, and garlic until onions are transparent. Add water, green chilies, Rotel, garlic powder, garlic pepper, salt, cumin, pepper, chopped cilantro and chicken broth. Simmer for 30 minutes to allow flavors to marry. Then, add beans and chicken. Bring to a boil. Reduce heat and add heavy whipping cream. Simmer on low, allowing the flavors to marry, until just before serving.
Thirty minutes before serving, stir in sour cream and mozzarella or Monterrey Jack cheese. Stir to blend well. Heat only until cheese is melted. Remove from heat and serve. Enjoy.
Source: The kitchen of Lynn Dearey of Durango
