Receiving a good recipe is like getting a present! So today, I have a really good present for you!
This recipe/present was shared with me in December of 2003 by my dear friend Anne, with an E. I have made it for 17 years and it is truly a gift that keeps on giving each time I ladle up a bowl for a friend. I served it most recently on Sunday evening to a group of young friends that gathered at our home. I was asked for the recipe once again. Y’all, it is so good and the proof was that I could see the bottom of the crockpot when the crowd left. Happens every time.
I enjoyed pulling the original, now stained recipe out of my file and reading all of Anne’s sweet notes about how she hadn’t made it yet; but, that our mutual friend Ashley said it was fabulous! She shared updates on her family and sent her love and the recipe. Anne with an e, I love you, too. Thank you for sharing your sweet self, and this recipe with me:
AWARD WINNING WHITE CHILI
1 lb. boneless skinless chicken, cubed
1 medium onion, chopped
1 1/2 tsp. garlic powder
1 Tbsp. oil
2 cans great northern beans, rinsed & drained
14 oz. chicken broth
1 4 oz. can chopped green chilies
1 tsp salt
1 tsp cumin
1/2 tsp pepper
1/4 tsp cayenne pepper
1 cup sour cream
1/2 cup whipping cream
Sauté chicken, onion and garlic in oil.
Add beans, broth & seasonings. Bring to a boil, then reduce heat & simmer for 30 minutes.
When you are ready to eat, add sour cream and whipping cream and heat till warm.
I usually put this in the crock pot (after you sauté the first three ingredients) and let it simmer all day.
For garnish:
Grated aged parmesan
Sour cream
Cilantro Sprigs
Grab a spoon and enjoy!
