When my kids were little guys, tonight was THE NIGHT—the culmination of months and months of planning out costumes and decorations and trick or treat routes and we’d desperately keep our fingers crossed for good weather. Now that everyone’s grown-up (mostly) the night is kind of a non-event for us—yes, we still decorate—that’s my Halloween-loving husband’s department and he will likely get into some sort of costume as well, but mostly we’ll be hanging around the front door, handing out candy to all the little gremlins and chowing down on the leftovers of this super-duper Creamy White Chicken Chili. If you’re looking for something to balance out all the holiday sweets, a big pot of this on the stove would be amazing to come home to!
If you read Monday’s post, you might remember that I made a little chili party for my family on Sunday night and this kinda untraditional and very easy-to-make version, was a huge hit. Even some of the more finicky eaters (aka me) liked it, although we did have one holdout. Can’t please everyone, right?!!
But for those who did sample (and many went back for seconds and even thirds) the room was very quiet for the 10 minutes or so everybody was gobbling. Then it was back to its regular noisy din!
Particularly if you’re not exactly the hugest chili fan, you should try this because I think the creaminess factor will win you over. For me, traditional red chilis are kind of harsh. This is just the opposite. Every bite is full of tender white meat chicken and white beans in a mildly spicy sauce that’s totally flavorful but also comforting too.
Yup, definitely a keeper! It’s especially delish topped with cheese, scallions and these addictive baked tortilla strips! Even I’m trying to finagle an excuse to throw together another pot of this in the very near future!
Now to all of you heading out to trick or treat tonight, stay safe and save me a Twix or some-mini Tootsie Rolls!! Happy Halloween!!
Creamy White Chicken Chili
Makes 7-8 servings
Prep Time: 15 minutes; Cook Time: 1 hour
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 yellow onion, finely chopped
2 garlic cloves, minced
1 tablespoon oil
Two 15 1/2 ounce cans cannellini or great northern beans, rinsed and drained
One 14.5 ounce can low-sodium chicken broth (about 1 3/4 cup)
Small can green chiles, chopped (about 4 ounces)
Pinch or two of kosher salt
Pinch or two of black pepper
1-2 shakes cayenne pepper
Generous 1/2 cup sour cream (if you like a creamier chile, you could add up to an additional 1/2 cup of sour cream)
1/2 cup milk whisked with 1 tablespoon flour
Shredded Cheese, chopped scallions, tortilla strips, taco chips, sour cream, avocado, other toppings (optional)
1. Heat the oil in a large pot over medium-high heat. Add chicken, onion and garlic and sauté until chicken is browned on all sides and mostly cooked through.
2. Add in beans, broth, chiles, salt and both peppers and bring to a boil. Lower the heat and let simmer for about 1 hour, uncovered. Remove from the heat and stir in the sour cream and milk mixture. Serve immediately or bring to room temperature, cover and chill. This recipe doubles really well and can definitely be made at least a day or two ahead.
Note: Recipe adapted from Genius Kitchen. I tinkered with the seasonings, cut down on the sour cream and replaced the heavy cream with a milk/flour roux.