We got a copy of the Creamy White Chili recipe from Ben’s girlfriend’s mom a few weeks ago and decided to prepare it for our dinner a few Sunday’s ago. I have taken the original recipe and made a few changes, it had called for canned chicken breast, cayenne pepper and whipping cream. I modified the recipe and used some cooked chicken breast and dark meat that was left over from a roasted chicken earlier in the week. I also replaced the cayenne pepper with my Cajun spice blend, and instead of whipping cream I made a quick bechamel sauce with some milk and a blonde roux.
This recipe is a really tasty alternative to your typical red meat, chili powder and tomato based chili recipe. The green chilies add the heat and with a little cayenne pepper from the Cajun spice and the black pepper blend it makes up for not having any chili powder. The Great Northern Beans are a great addition and add body along with the chicken. I would venture a guess that white kidney beans or cannelloni beans would be really good too. The sour cream and bechamel sauce incorporated at the end offer a hint of coolness that is reminiscent of the texture and flavor profile similarly found in a Stroganoff.
Yield: 6 servings
|1||Lb.||Chicken meat, cooked, boneless, diced|
|1 ½||Tsp||Garlic powder|
|2||Cans||Great Northern Beans (15 ½ oz) drained and rinsed|
|2||Cans||Green chilies, chopped|
|¼||Tsp||Cajun Spice blend|
|1||Cup||Mozzarella cheese, shredded|
|1.||Sauté the onions in the olive oil until soft. Add the chicken and heat through.|
|2.||Add the garlic powder and oregano and stir well.|
|3.||Add the beans, green chilies and chicken stock and bring to a boil, then reduce heat to a simmer uncovered for 30 minutes. Season with the salt, black pepper and Cajun spice blend.|
|4.||Remove from heat and fold in the heavy cream and sour cream.|
|5.||Serve with the mozzarella cheese on top.|