Creamy White Chili

If cooking beans from dried, save that bean juice, helps thicken without so much sour cream. Can substitute yogurt, whole milk. Plenty of fresh jalapeños better than canned (fear not, not spicy hot once all cooked in), fry up with the onion, char a bit, can also chop up yellow / orange bell peppers same time to make it really colorful Lotsa garlic but only JUST before the stock. I did a white refried beans too, serve with hot tortillas, green salsa shredded Monterey jack, the sour cream you saved, now it's optional. Also green HOT sauce, and a powdered dry chile, a smoky Chipotle or "Mexican" version for those wanting the extra heat.

I might try this again as a base. It's quite bland as is. I had to use white navy beans as great northern cannot be found in Canada. The white navy are sweet! This throws the flavour off. Seasoning is inadequate and cream plus sour cream blunted those flavours dramatically.

Double recipe. Add 1 tsp paprika. Add corn. Add a 3 limes of lime juice. To thicken, add another can of beans and mash them, or add cornstarch to heavy whipping cream.

This was soooo good. Only thing I am mad about is that I didn't triple the recipe. We are a family of 4 and had no leftovers! This is definitely a keeper!

My husband and I do Souper Sundays so I thought since some said this chili was a little too soupy, I'd use this recipe. I added another 2 cups of broth but when you do this, go a little heavier on the seasonings. I also added 1/8 teaspoon of red pepper for just a dash more zing. I probably used more chicken than required but I had 2 breasts from a Costco rotisserie leftover. And I use tortilla strips as a topper. For me, I love a topper on my soup, whether a tortilla strips for zing or cheese for ooz.