White Chicken Chili
Recipe:
1 large onions, diced
5 large cloves garlic, minced
1 pound ground meat ( chicken or turkey)
1 tablespoon oil (I used canola)
1 tablespoon cumin
dash celery seed
½ teaspoon ground coriander
2 teaspoons dried oregano, crushed
red pepper or cayenne pepper sauce, to your taste (best to add this near the end )
1 tablespoon Worcestershire sauce
3 cups chicken broth
3 cans white beans (I used navy, drain and rinse)
1 8 ounce bar of cream cheese
2 cups sour cream
1 can diced green chilies
salt and pepper to taste
In a large pot, sauté onions for about 3 minutes in oil.
Add the garlic and stir another 2 minutes.
Add the ground meat to the pot and stir into the onion mixture until the meat is done
Stir in the cumin, celery seed, coriander, oregano, red pepper, Worcestershire sauce, and chicken broth.
Let this simmer for about 20 minutes.
3 cans of white navy beans drained and rinsed.
Add the can of diced green chilies. Simmer on low until ready to serve.
When ready to serve, soften the cream cheese in a large, microwave safe bowl. When it’s soft, mix in sour cream. Add some chicken broth to the cream cheese mixture to loosen it up. Temper it as you add it to the chili to keep from getting lumps
Slowly Add the cream cheese/sour cream mixture into your soup.
After this point, THE SOUP SHOULD NEVER BOIL! If it boils, you run the risk of the sour cream clumping.
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