White Chili

Hands down, this is the recipe I've had the most requests for over the years. I got the recipe years ago when Jeff and I were the judges for a Chili Cook-off at church. The flavor was so unique and amazingly delicious that it was our #1 choice. The "chef" was kind enough to give out copies of the recipe to anyone who wanted it. The original recipe is from a restaurant in St. Louis called Lewis and Clark's. I've tweaked and simplified it over the years to the version below. This can easily be doubled or tripled and it makes great leftovers!

1 Tbsp. olive oil

1 med. onion, chopped (or a handful of dried minced onion)

4 garlic cloves, minced

one 4 oz. can chopped mild green chilies

2 tsp. ground cumin

1 tsp. oregano

1/4 tsp. cayenne pepper

1/4 tsp. ground cloves (don't leave this out. Super yummy!)

1-2 c. cooked and cubed chicken (or one 12.5 oz. can cooked chicken breast)

3 cans Great Northern Beans, drained and rinsed

4 c. chicken broth

8 oz. cream cheese - see suggestion below*

Sour cream (optional)

     Heat oil over medium heat. If using fresh onion, add onions and stir until translucent. Stir in garlic, chilies, cumin, oregano, cayenne and cloves. Saute for 2-3 minutes. Add chicken, beans, and broth. Stir in cream cheese. (*To eliminate lumps when adding the cream cheese, warm the cream cheese to soften, stir it up until creamy smooth and add some hot broth a little at a time - stirring well after each addition - until it's runny, then stir it into the soup as the final ingredient.)

     Simmer for 10-15 minutes. Ladle into large bowls. Top with sour cream and serve with tortilla chips, if desired.