I love autumn-- the changing colors, the cooler temperatures, the falling leaves...
the crunch, crunch, crunch underfoot.
And I love soup. And stew. And all things hearty.
Like this delicious new find-- a wonderfully savory complement to fall!
*serves 6
1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
1 1/2 teaspoons garlic powder or 2 cloves fresh garlic, finely minced
1 tablespoon oil
2 cans (15 1/2 oz each) Great Northern Beans, rinsed and drained
1 can (14 1/2 oz) chicken broth
2 cans (4 oz each) chopped green chilies
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup whipping cream
fresh cilantro for garnish (optional)
In a large saucepan, saute chicken, onion, and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies, and seasonings, and bring to a boil. Reduce heat and simmer (uncovered) for 30 minutes. Remove from heat; stir in sour cream and whipping cream. Garnish with cilantro if desired. Serve immediately. It's especially good with tortilla chips.
OR... In to a medium round slow cooker, place 1 pound chicken breasts, either fresh or frozen (do not worry about cubing them). Add the chopped onion, garlic powder, beans, chilies, and all of the spices, but do not add the sour cream or whipping cream yet! Also, reduce the chicken broth to 12 oz (about 1 1/2 cups) and pour it over the other ingredients. Stir the mixture to incorporate the dry spices and cook on low for 5-7 hours (longer if chicken is frozen). Remove chicken to a cutting board and shred it to bite-size pieces; then return it to the crock. In a small bowl, whisk together the sour cream and whipping cream; then add mixture to crock and mix well. Let the chili cook until heated through. And serve... with chips!
And as one additional note or suggestion-- these chips, which I buy at Whole Foods, are the best we've tasted.
I can hardly keep them on the shelf!
