![\"White](\"http:\/\/cajunchefryan.rymocs.com\/images\/WhiteChiliBowl.gif\" "\\"White")
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We got a copy of the Creamy White Chili<\/em> 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.<\/p>\n 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.<\/p>\n Yield: 6 servings<\/p>\n 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 andbechamel sauce incorporated at the end offer a hint of coolness that is reminiscent of the texture and flavor profile similarly found in aStroganoff.<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[54,11,97],"tags":[181,154],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\n
\n Ingredients<\/td>\n<\/tr>\n \n 2<\/td>\n Cups<\/td>\n Onions, diced<\/td>\n<\/tr>\n \n 1<\/td>\n Tbsp<\/td>\n Olive oil<\/td>\n<\/tr>\n \n 1<\/td>\n Lb.<\/td>\n Chicken meat, cooked, boneless, diced<\/td>\n<\/tr>\n \n 1 \u00bd<\/td>\n Tsp<\/td>\n Garlic powder<\/td>\n<\/tr>\n \n 1<\/td>\n Tsp<\/td>\n Oregano, dried<\/td>\n<\/tr>\n \n 2<\/td>\n Cans<\/td>\n Great Northern Beans (15 \u00bd oz) drained and rinsed<\/td>\n<\/tr>\n \n 2<\/td>\n Cans<\/td>\n Green chilies, chopped<\/td>\n<\/tr>\n \n 2<\/td>\n Cups<\/td>\n Chicken stock<\/td>\n<\/tr>\n \n 1<\/td>\n Tsp<\/td>\n Salt<\/td>\n<\/tr>\n \n \u00bd<\/td>\n Tsp<\/td>\n Black pepper<\/td>\n<\/tr>\n \n \u00bc<\/td>\n Tsp<\/td>\n Cajun Spice blend<\/td>\n<\/tr>\n \n 1<\/td>\n Cup<\/td>\n Bechamel Sauce<\/td>\n<\/tr>\n \n 1<\/td>\n Cup<\/td>\n Sour Cream<\/td>\n<\/tr>\n \n 1<\/td>\n Cup<\/td>\n Mozzarella cheese, shredded<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n \n\n
\n Procedure Steps<\/td>\n<\/tr>\n \n 1.<\/td>\n Saut\u00e9 the onions in the olive oil until soft. Add the chicken and heat through.<\/td>\n<\/tr>\n \n 2.<\/td>\n Add the garlic powder and oregano and stir well.<\/td>\n<\/tr>\n \n 3.<\/td>\n 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.<\/td>\n<\/tr>\n \n 4.<\/td>\n Remove from heat and fold in the heavy cream and sour cream.<\/td>\n<\/tr>\n \n 5.<\/td>\n Serve with the mozzarella cheese on top.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"excerpt":{"rendered":"