We are in winter and its cold and that means that there is nothing better than eating something that warms you up and also tastes good. When the weather is like this I always turn to making chilies but sometimes I want a non tomato base. I myself love a good “white” chili and make various versions all the time. Be sure to check out his feeding feedback to see if he missed the tomato base at all – something tells me he didn’t even notice!
Since it has been just so bone chilling cold I thought I would make him a chili that he would enjoy and that I could enjoy just by omitting the chicken. You can make this on the stove or you could even just throw it all into a slow cooker, but I just love putting a pot of soup on a Saturday or Sunday afternoon. Here is what you need to get to cooking.
Slice your chicken breast into small pieces so they are the same size and add to a bowl. Add the dried oregano, onion powder, 1/2 teaspoon sea salt, white pepper, and cumin to the bowl of chicken stirring to coat the chicken with the spice blend.
Add the olive oil to a large stock pot or dutch oven heating over medium heat. Add the seasoned chicken breasts and minced garlic to the pot cook until the chicken is browned on the outside, about 8 minutes.
Add the can of diced green chilies to the cooked seasoned chicken and stir to combine.
Drain one can of beans and add to a bowl and smash until mashed. This step helps to thicken the chili but can be skipped and added into the chili whole. Add in the mashed white beans to the pot stirring to combine.
Add the chicken stock to the pot in to the cooked chicken in the pot the chicken stock stirring to combine. Add in the frozen corn, the can of drained rinsed white beans, the remaining sea salt and umami powder (powdered bouillon can be used or omitted altogether). Stir to combine, cover with lid and let simmer for 20 to 35 minutes until the chili has thickened.
To finish the chili off stir in the sour cream, which you can omit or substitute with a dairy free plain yogurt, the juice of one lime, and the chopped fresh cilantro. Stir to combine and let the chili sit for about 10 minutes to cool off so you can actually enjoy eating it without burning your mouth.
Tiger’s Feeding Feedback
Chicken, Chicken, Chicken is great in any form that Nic cooks for me! The soup is soothing for my soul. I put what I had left in the freezer as instructed. Yesterday was one of the coldest days of the year for sure. I unthawed the Chicken Chili and it was like sitting next to my Grandma in front of the fireplace. Of course I loved the chicken and taste of the broth but what I enjoyed most is the feeling of love going through my body as I sipped on each spoonful.