When the days start getting cold, wet, and raw, the scents of homemade bread and warm, tasty soup are comforting when you get home after a long day. This is one of my family’s favorite chilis. While “normal” chili, with beef, pinto beans, and tomatoes gets a somewhat lukewarm response from my kids, every member of the family loves this creamy chicken chili. In fact, the kids will even eat this as reheated leftovers for a day or two.
3 chicken breasts, or 6-7 chicken tenderloins, poached and shredded*
1 tsp onion powder
1 ½ tsp garlic powder
2 cans Northern Beans, rinsed and drained**
15 ounces chicken broth
1 4-ounce can chopped green chili peppers
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
1 cup sour cream
Combine the cooked chicken and beans in the crock pot. Add the chicken broth and seasonings. If you need to add a bit of water, that’s fine. Bring to a boil; reduce heat and simmer for at least 30 minutes. It’s even better if you can let it cook on low in the slow cooker all day. Right before serving, stir in the sour cream.
*To save time, cook this ahead of time and freeze it ziptop bags. Alternately, you can use canned chicken. Or if chicken legs or thighs are on sale, you can use that meat, cooked, deboned, and shredded. Basically, you want about 2 cups of chicken.
**I use cooked, dried beans, about ¾ of a pound of them, cooked ahead of time in the crock pot all day.
We often eat this soup the day after we’ve had white beans and cornbread for supper. This uses up the leftover beans in a way that everyone enjoys. It serves about 6 people.