Creamy Chicken Chili

Last week, like so many of you out there, we went to our ward's trunk or treat. They were having a chili contest, and I think that that is also a pretty common theme throughout ward trunk or treats. Well, anyway, there was lots and lots of chili, but they were all tomatoes based, except for one. There was only one creamy white chili and I LOVE this kind of chili. I had it last year at the ward trunk or treat, (where there was also only one), and I loved it then, but then I kind of forgot about it. Not this year. Because our ward was combined with another one, and the person who made it was in that ward, I wasn't able to track down who made it. But I did some research on line and found a recurring recipe. Actually, on the google search I did, I think that all the hits on the first page were the exact same recipe on from different sources. I made it tonight hoping that it would be like the one I've had before and it is a perfect match! It was really easy and only took about a half hour. I also made some corn bread to go with it. If you like creamy soups, beans, chicken, with a little bit of heat, this is a really good soup, especially now with the weather. You should totally try it.


Creamy White Chili
from Tori M.
1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
1 tablespoon finely chopped garlic
1 tablespoon oil
2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
1 can (14 1/2 ounces) chicken broth
2 cans (4 ounces each) chopped green chilies (if you like less kick, add just one can)
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup whipping cream

In a large saucepan, saute chicken, onion and garlic in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Garnish with fresh cilantro, if desired. Serve immediately. This is especially good served with tortilla chips. Makes about 6 servings.

Jalapeño Cheddar Cornbread
3 cups all- purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 tablespoons baking powder
2 teaspoons salt
2 cups milk
3 extra-large eggs, beaten
1/2 pound, (2 sticks) butter melted
8 ounces sharp cheddar grated, divided
1/3 cup chopped scallion, (green onions), white and green parts, plus extra for garnish
3 tablespoons seeded and diced fresh jalapeño peppers

Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and melted butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't over mix! Mix in 2 cups of the grated Cheddar, the scallions and the jalapeños, and allow the mixture to sit at room temp for 20 min.
In the meantime, preheat you oven to 350 degrees and grease (really well) a 9 x 13 x 2-inch baking pan.
Pour the batter into the pan and sprinkle the rest of the Cheddar and scallions on top. Bake for 30 to 35 minutes, or until a toothpick comes out clean.

This recipe is from the book barefoot contessa at home. It's also really good. I find that a lot of cornbreads aren't very moist, and this one is nice and moist. Plus, it has a different flavor because of the peppers, green onions and cheese.