Hot soup season is almost over but this week in Minnesota...it's perfect for chile. Not to cold. Cloudy and dreary..snow is melting. I love the beginning of Spring.
Ingredients
1 or 1 1/2. boneless, skinless chicken cut into cubes
1 onion chopped
a couple cloves of garlic (4 or 5) pressed
olive oil
2 cans great northern beans, drained & rinsed
2 cans navy beans, drained & rinsed
1 can black beans, drained & rinsed
2 cans low sodium chicken broth
1 can green chilies
½ cup jalapeño chilies (a little more if you like it spicy)
green peppers, carrots chopped/grated (optional) Use however much you like.
dash of salt, oregano, cumin
dash of White Pepper (regular is fine if you don’t have it)
big dash of Cayenne pepper
1/2 C sour cream (more/less to taste..I use a heaping 1/2 cup)
1/2 C heavy cream
1 C extra sharp cheddar cheese (more/less to taste)
Sauté the 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 heat, stir in creams and cheese, and serve. Top with shredded cheddar and serve with cornbread!
Enjoy CZ :)
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