Cooking with Caprece - White Chicken Chili

Caprece won a chili cook-off in her stake with this recipe and I have wanted to make it every since - nearly 4 years.  Everyone is always asking if I have this recipe of hers and so here it is in all of it's glory.  I do have to say that it is a KEEPER.  My whole family loved it. We served it with sweet yellow cornbread.  I loved the contrast between the spicey and the sweetness of the bread. Tip - if you have younger children just make sure to use mild green chilies and go super easy on the cayenne pepper.

Recipe courtesy of Andrea Shumway and Caprece Curtis

1.5 lbs chicken breast, cubed

1 medium onion, diced

1 1/2 tsp garlic powder

3 TBS oil

2 cans Great Northern beans, drained and rinsed

1 can chicken broth

2 - 4 oz cans chopped green chilis - you decide the heat factor

1 tsp salt

1 tsp ground cumin

1 tsp oregano

1/2 tsp pepper

1/4 tsp cayenne pepper - remember you control the heat so you can put less!

Saute the first 3 ingredients in 3 TBS of oil (I used a canola/olive oil blend) in a soup kettle or dutch oven.

Add the Great chicken broth and stir making sure to get all those yummy bits stuck to the pan.

Now add the Great Northern beans, green chilis - Quick Tip - high quality chilis are best.  Others tend to have a great deal of stems and husk like pieces.  Even the quality chilis can have bad bits.  Check them before you add them to the soup and remove any unwanted bits.  - salt, oregano, ground cumin, pepper, cayenne pepper.  Mix together and bring to a boil.  Reduce heat and simmer uncovered for one hour until thickened.  It will be similar to a thick batter.  Add 1 cup sour cream and 1/2 cup whipping cream.  Whisk together and serve.