This is a recipe I modified. I love White Chicken Chili but it is so heavy and fattening, hence the "white" part! Here it is...this serves about 4.
2 large chicken breasts, shredded
1 onion, diced
1 cup of corn
1 can cannelini beans
1 can of diced chiles
Jalapenos-to taste, I put 1 small one
2 tbsp oregano- dried or fresh
2 tsp chili powder
1 tbsp cumin
1/4 tsp cayenne
1 tsp garlic powder, or 2 cloves fresh
1 carton (28oz) chicken stock
1/2 cup cheese (cheddar or monterey jack)
1/2 cup sour cream
1/2 to 1 cup of cream
Salt and Pepper to taste
Boil or grill chicken separately, cool and shred. Sweat onion and garlic in 1 tbsp of oil. Add all ingredients except stock, saute for two minutes. Add stock and bring to a boil. Let soup simmer for about 20 minutes, take off heat and let cool for 5 minutes. Then add 1/2 cup sour cream, 1/2 cup cheese (cheddar, jack, or both!), and 1/2 to 1 cup of cream
You do not have to strictly follow the amounts, if you love oregano, add another tablespoon! These are just guidelines!
Garnish with a dollop of sour cream, and a sprig of parsley or cilantro!
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