February 19, 2018

For whatever reason, I’ve always liked soup.

If I’m given a choice between soup and salad, I always choose soup. Chicken noodle soup was the first thing I learned to fix for myself. It was my favorite thing to eat for lunch even in the middle of summer.

With a possible ice storm on the way, head to the store to pick up a few ingredients to make a batch of homemade soup. A steaming bowl of soup is comforting especially on a cold night.

Creamy White Chicken Chili

This white chicken chili got my vote at the Souper Bowl cookoff at my school. It was creamy and chunky with just the right amount of spice.

—1 lb skinless, boneless chicken breast halves, cut into 1/2-inch cubes

—1 small white onion, chopped

—2 cloves garlic, chopped

—2 (15 oz) cans Great Northern beans, rinsed and drained

—1 (14.5 oz) can chicken broth

—2 (4 oz) cans chopped green chiles

—1 teaspoon salt

—1 teaspoon ground cumin

—1 teaspoon dried oregano

—1/2 teaspoon ground black pepper

—1/4 teaspoon cayenne pepper

—1 cup sour cream (not light sour cream)

—1/2 cup heavy whipping cream

—Monterey Jack cheese, shredded

—tortilla chips, crushed

Cook chicken pieces however you wish (sauté, poach, boil, etc.). Set aside to cool.

Place all ingredients including chicken (except sour cream and heavy whipping cream) in slow cooker. Stir to mix ingredients well.

Set slow cooker to high and allow chili to cook for 3 hours. Reduce heat to low and add sour cream and heavy cream. Stir gently to incorporate. Cook chili for an additional 30 minutes. Serve immediately. Top bowls of chili with shredded Monterey Jack cheese and crushed tortilla chips.