Low-Carb, THM-S Helper
More Comfort Food
I have been posting a lot of “comfort type food” lately. I know it is officially spring now, so I wanted to get all my “comfort type” soups and chili’s out of my system. Chili is one of my favorite meals. I have always loved chili. What’s not to love about the cheesy and creamy texture, chunky meat, beans and green chili’s?
You see, before I got married and was a “happy go-lucky” single girl, I used to eat chili a lot. Especially after I moved to the mountains and experienced the cold weather. There was just something about a hot bowl of mildly spicy and hearty yumminess. Here’s the clincher….I ate chili from a CAN! I look back now and say “EW. What was I thinking?”. Sometimes I would even add processed and diced ham to it and think that I was eating “gourmet food”. It didn’t take much back then for me to be happy with what I ate (hence the canned chili). I obviously have more understanding now about how important food is.
I haven’t always liked to cook either, and I especially was not always very good at it. You can ask my husband. Lol. But, now that I have learned the “secret” of a good chili and soup base, the possibilities are endless!
Finding a Good Base
Through many failed attempts (and burned garlic), I have found that you can literally make anything with a base of butter, onion and minced garlic. I call these three ingredients the Essential Triangle. Soups and Chilis are no exception. These ingredients MAKE a good soup or chili.
Once you have sautéed the “Essential Triangle” ingredients, then you can add your meat and cook with the butter, onion and garlic. All the wonderfully amazing flavors just soak in to the meat, and there you have the magic!
Once you have a good base for your soup and chili, then you can add endless possibilities of flavors!
For this chili, I use canned goods and my favorite way to make broth. Better Than Boullion is such a staple around my home. I use it for so many recipes. It’s easy to use, and keeps well in the fridge for a long time.
I still love to eat chili a lot. In fact, I would eat it all the time if I could (I wouldn’t do that to my family though). I think that is why I like to create all different kinds of chili. White, red, a mix…you name it! I would love to create as many chili recipes as I can, and I look forward posting many more!
With all the story behind it, I would like to present my white chicken chili to you! I hope that you will enjoy it as much as we have!
Low-carb. THM-S Helper. A creamy, cheesy and hearty chili!
10 minPrep Time
30 minCook Time
40 minTotal Time
- 3 Tbs butter
- 1 medium onion
- 4 heaping Tbs minced garlic
- 3 lbs diced chicken
- 1 15 oz. can of pinto beans
- 1 15 oz. can of black beans
- 1 7 oz. can of diced green chili
- 1 15 oz. can of corn (optional)
- 1 cup sour cream
- 1 8 0z. block of cream cheese
- 8 cups of chicken broth
- 2-3 Tbs green chili powder (I use Pueblo green chili powder from my favorite Auntie in Colorado)
- 1 Tbs cumin
- 2 tsp course ground pepper
- 2 Tbs salt
- 1 tsp thyme
- 1 tsp oregano
- 1-2 Tbs xantham gum
- In a large stock pot or dutch oven on medium high heat:
- Saute the butter, onion and garlic until soft.
- Add in chicken and cook until pink goes away.
- Immediately add the broth, canned goods and seasonings.
- Simmer for 20 minutes
- After ingredients have simmered, take out about 4 cups of the broth. Add the broth, cream cheese, xantham gum and sour cream in a blender. Blend for 40 seconds until thick. Add back into pot.
- Simmer for another 5-10 minutes.
- Serve hot with cheese, cilantro and more sour cream.