Ole' for Soup Season

OK ladies. Here's the recipe for the White Chili I raved about before.

I wanted to take a picture but the soup didn't stay around long enough (& alright, I couldn't stop eating it to bother grabbing the camera) to snap a pretty picture of it (Update: I poached it off the website where I found the recipe).

But, trust me. This is a soup I could eat every single week.

It's that good.

The original recipe can be found on Melanie's website www.melskitchencafe.com but this version is different.

Different in a very good way. A very good way.

White Chili

This is a Great tasting soup served with cornbread. Good pantry dinner, too. Most ingredients are food storage items so it's a good last minute meal. Yields: 6 Servings Ingredients 1 can or bottle of chicken or leftover cooked chicken or turkey meat OR 1 pound boneless chicken breasts 1 medium onion chopped 1 1/2 teaspoons garlic powder or 2 cloves fresh garlic finely minced (I like the bottled minced garlic) 1 tablespoon oil 2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained 1 can (14 1/2 ounces) chicken broth or 2 cups of stock or broth 2 cans (4 ounces each) chopped green chilies (if you like less kick, add 1 can) 1 teaspoon salt 1 teaspoon ground cumin 1 teaspoon dried oregano 1/2 teaspoon pepper 1/4 teaspoon smoked paprika 1/2 cup sour cream 1 can evaporated milk
Instructions In a large saucepan, saute onion, garlic powder (add fresh garlic, if using, at the last minute so it doesn't burn) and (chicken, if using raw meat),in oil until translucent. 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 and evaporated milk. Garnish with fresh cilantro, if desired, but I don't really like cilantro with this (can't believe I'd say such a thing!). Serve immediately. This is especially good served with tortilla chips or cornbread. Slow Cooker Option: In a medium round slow cooker, place 1 pound chicken breasts (fresh or frozen) without cubing them. Add the chopped onion, garlic powder, beans, green chiles and all of the spices. Do not add the sour cream or evaporated milk yet! Reduce the chicken broth to 12 ounces (about 1 1/2 cups) and pour in over the other ingredients. Stir the mixture around a bit to incorporate the dry spices. Cook on low for 5-7 hours (if using frozen chicken you'll cook on the longer end of that spectrum, fresh chicken will cook in less time). Remove the chicken to a cutting board and shred in bite-size pieces. Stir back into the slow cooker. In a small bowl or liquid measuring cup, whisk together the sour cream and milk until smooth. Whisk the cream mixture into the crockpot with the other ingredients. Let the soup cook until heated through. Serve.
from melskitchencafe.com & adapted by Kristine Hipps