White Bean Chili

October 31, 2011 § Leave a comment

Fall_Favorites
I love fall. The cooler temperatures; the gorgeous rich colors; and yes, even the return of the Pumpkin Spice Latte. Everything about fall makes me feel all warm and fuzzy and puts me in the mood for making soups and chili. There’s something about a bowl of homemade soup that comforts the soul. That’s how I feel about this White Chicken Chili. I can barely keep leftovers in the house because it’s that good.

I came across this recipe from Eat, Live, Run (definitely worth a follow, by the way) and after making it a few weeks ago, I have been thinking about it constantly. It’s rich and filling without being overly heavy and it’s a perfect addition to my go-to recipes for fall. No pumpkin or squash or any of the other widely popular fall foods – but you won’t miss them. The kick of the green chiles and the smokiness of the chicken are great partners. And add the silkiness of the white beans and I’m telling you, you’ll be adding this to your go-to’s as well!

White Chicken Chili
Adapted from Eat, Live, Run

Ingredients
1 ½ cups shredded chicken
1 medium onion, diced
1 tablespoon olive oil
2 15.5 ounce cans white beans
14.5 ounces reduced-sodium chicken broth
2 4-ounce cans chopped green chiles
1 teaspoon salt
1 teaspoon cumin
1 teaspoon Italian Seasoning
¼ teaspoon cayenne
¼ teaspoon smoked paprika
3 garlic cloves, minced
½ cup half & half (I use fat-free and can’t tell the difference.)
8 ounces reduced fat sour cream

Directions
Heat the oil in a large pot over medium high heat. Add the chopped onion and sauté until the onion is translucent. Add the garlic and cook for another three minutes. (Be watchful of your garlic to make sure it doesn’t burn.)

Add the shredded chicken, beans, spices, chicken broth and green chilies and bring to a boil. Reduce heat and simmer for thirty minutes.

Turn off the heat and add the sour cream and half & half.

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