White Chicken Chili

Southwest Missouri was hit with some winter weather this last week.  And I got my first snow day of the school year!  Yippppeeeee!!!!

There's something about a snow day that makes me want to cook.  Specifically, warm comfort food. Like soup!

A favorite around here is white chicken chili.

I first tried this at a school food day and begged for the recipe.  It's been on rotation at home ever since.

WHITE CHICKEN CHILI
(via Andrea Prevo and her old Methodist Cookbook)

2 1/2 cups of cooked, shredded chicken

2 (15 oz.) cans of Great Northern beans, rinsed and drained

1 (14 oz.) can of chicken broth

2 (4 oz.) cans of chopped green chilies

1 tsp. salt

1 tsp. ground cumin

1 tsp. dried oregano

1/2 tsp. pepper

1 cup of sour cream

1/2 cups of whipping cream

shredded cheese

tortilla chips

In a large pot, add shredded chicken, beans (drained and rinsed), broth, green chilies and seasonings.  Bring to a boil.  Reduce heat and simmer, uncovered, for 30 minutes.  Stir in sour cream and whipping cream until well blended.  Simmer for about five more minutes, stirring often.  Sprinkle shredded cheese over the top, and serve with a side of tortilla chips!  Makes about 6 servings  (depending on serving size).

*I've even frozen the soup before........it's thaws perfectly!!!

*I've adapted this recipe from the original just a tad.  See the original HERE (in a photo).

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Perfect for those cold winter nights.

And speaking of cold winter nights, I'm looking at my second snow day tomorrow!!!!!

I feel some baking come on......

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Linking up with:   The Chicken Chick and....