Creamy White Chili
A soup to warm you on chilly days, from the UNL Extension Office
NORTH PLATTE, Neb. (KNOP) - Nebraska is no stranger to cool and cold winter days. So why not take advantage of a cool down with a tasty, easy-to-make “Creamy White Chilli?” With a few ingredients and a little time, your home will smell delicious, and a tasty meal will be ready to warm you up.
Extension Educator with the University of Nebraska-Lincoln Brenda Aufdenkamp shared some of her time to whip up a pot of Creamy White Chili, sharing many safety tips, dietary tips and easy tricks to make this and any time spent in the kitchen successful for you and your family.
She shares the importance of using separate cutting mats and boards for your protein (chicken in this recipe) and your vegetables, such as onion. She emphasizes the washing of your hands regularly, especially after handling chicken, for example.
She tells us that you can customize a recipe with low sodium broth, and less salt if that is important to you and your dietary needs.
And she shares how buying ingredients (whole foods, such as chicken, Great Northern Beans, and tomatoes) may cost a little more upfront that ready-made meals, but they go further, last longer, and per serving end up costing less. Plus, you know what you are getting in your ingredients.
Aufdenkamp says that she uses a powdered bouillon because it has a longer shelf life than liquid broth, but that is personal choice. She also says you can use milk instead of cream in this recipe if you do not have cream on hand, however it will not thicken as much.
Here is the recipe for the Creamy White Chilli:
Creamy White Chili (Serves 8)
1 tablespoon olive oil
1 pound chicken breast (cut into 1/2-inch cubes)
1 onion, chopped
2 cloves garlic, chopped
2 cans (15.5 oz) Great Northern beans, drained
1 (14.5 oz) can chicken broth
2 (4 oz) cans chopped green chiles
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp black pepper
1/4 tsp cayenne pepper
1 cup sour cream
1/2 cup heavy whipping cream
Heat olive oil in a large saucepan over medium heat; cook and stir chicken, onion, and garlic into the hot oil until chicken is no longer pink in the center and the juices run clear, 10-15 minutes. Mix Great Northern beans, chicken broth, green chilies, salt, cumin, oregano, black pepper, and cayenne into chicken mixture; bring to a boil. Reduce heat and simmer until flavors have blended, about 30 minutes. Remove from heat and stir in sour cream and whipping cream until incorporated. Enjoy!
Aufenkamp says leftovers can last in the refrigerator for 3-4 days. She said if you know you won’t be able to eat it all at once, you should separate the soup into storage containers before adding the sour cream and whipping cream to the soup you plan to eat immediately. The dairy products don’t respond as well to reheating, and can curdle if stored together.
Here are some handy resource links from the UNL extension office:
USDA Home Food Preservation:
Food Safety – Serv Safe Certification
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