This is our new favorite soup – of any kind! Way back in October for our church’s fall festival, we had a chili cook-off. I made our easy, throw-in-the-crockpot chili but found a couple chilies we had to get the recipes for. This is one of those recipes. Be sure to look at the recipe modification we made (unintentionally) after the recipe.
1 lb. Boneless skinless chicken breasts, cut into 1/2†cubes
1 medium onion, chopped
1 1/2 tsp. Garlic powder
1 Tbsp. Olive oil
2 – 15 1/2 oz. cans great northern beans, rinsed and drained
14 1/2 oz. can chicken broth
4 oz. can chopped green chilies
1 tsp. salt
1 tsp. Ground cumin
1 tsp. Dried oregano
1/4 tsp. Pepper
1/8 tsp. Cayenne pepper
2 Tbsp. Goya Recaito sauce (optional)
1 tsp. Green Tabasco sauce
1 cup sour cream
1/2 cup heavy cream (optional)
In a large saucepan, sauté chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream. Serve immediately. Makes about 7 servings.
*The recipe calls for cayenne pepper. We don’t normally have this so I put it on the grocery list for Chris (he loves to do the grocery shopping). When I was ready to put the seasonings in I could not find the cayenne pepper. I saw Cajun seasoning, which we never have – I thought Chris just got this because he thought it would work better – so I used it instead. Well, Chris had accidentally picked up the Cajun instead of the cayenne pepper but we think this is why it had that extra taste that we both loved about this. I don’t like spicy foods and this wasn’t spicy but it had a little ‘kick’ to it. We’ll make it with Cajun seasoning the next time too! (As an aside, we didn’t add the ‘optional’ things for the recipe.)
We made this chili for a get together with some friends, EVERYONE loved it. It is a great recipe and I know I will make it often. Thanks for always sharing recipes, I love trying new ones.