With the cold weather this past winter, I have thoroughly enjoyed making more stews, soups and chilis. There is just something so comforting about a bowl of something good. Especially chili.
The National dish of Texas, chili, is beloved by millions of Texans. We love our chili. We also love all the ways we can make chili. Chili purists in our great state will say real chili only needs meat (preferably beef) and ground chili peppers. While that is one of the delicious ways to enjoy chili, I love making my white chicken chili when the first chill in the air comes our way. Whenever it is chili season at the Summerall house we love saltine crackers to enjoy with our bowl. Here is one of our favorite recipes for white chicken chili.
White chicken chili
1 whole rotisserie chicken
2 cans of cream of chicken soup
3 cups of low sodium chicken broth
1/2 tbsp of Better Than Bouillon chicken base
1 tbsp of garlic powder
1/2 cup diced onions
1 can of cannellini beans
1 can of mild green chiles
1 tsp of lemon pepper seasoning
1 tsp of smoked paprika
2 tsp of cumin
2 tsp of ground oregano
1 can of whole kernel corn
2 cups of water
3 tbsp jalapeno juice
Put this on low for six hours in the crockpot. One hour before serving, make this:
2 8oz packages cream cheese
1 cup of milk
Simmer to melt the cream cheese over low heat. Pour over the soup in the crock pot.
Season to taste. Finish for one hour in crock pot.
Sprinkle your bowl with grated cheese and a dollop of sour cream for a richer flavor. I hope you enjoy this recipe as much as my family does.
A special education teacher during the day, Matthew is an old soul with a zeal for life. A self-described Chili King, Matthew loves a good AM radio station, the great American songbook and sweet iced tea. He lives in north Texas with his wife, Megan, and their beautiful Pembroke Welsh Corgi, Bella. You can follow Matthew on Facebook and Instagram as BigSumBites.