Frozen Dinner Swap: Creamy White Chicken Chili

Most people have a strong opinion when it comes to chili. We can all be divided into two categories: beans or no beans. I'm a right-wing, no-beans-in-my-chili nutso living in a left-winged, bean-filled chili world where people believe everyone deserves beans in their chili. What if not everyone wants beans in their chili? Am I going to be forced to eat around the beans in my chili forever?

And yes, I'm still talking about chili.

I got into a heated debate with a co-worker the other day regarding beans and chili. He didn't know what he was unleashing when he brought it up. We haven't spoken since.

So, the other night as Ty and I were cleaning the house to prepare for Friendsgiving, I needed something quick and easy to make for dinner. I said a quick prayer, giving the good Lord thanks for the Frozen Dinner Swap several weeks before, and pulled out my tupperware container of Kristen Deere's Creamy White Chicken Chili. And since I'm down to one dish left in my freezer, I also prayed that the good Lord replenish my Frozen Dinner Swap supply like he did the loaves and fishes that one time. It would be a modern day miracle much like Cheesus.

The Creamy White Chicken Chili sounded delicious to me. I've been suggesting to Ty that we warm it up for weeks, which only ignited the whole soup for dinner debate. Finally, I just went for it. I thawed the edges of the chili and dropped it into the LeCreuset and then gasped in shock. There were beans ... there were beans everywhere. This goes against everything I stand against in beef chili, but it was chicken chili and I've never had that before and maybe you really need beans in this one particular chili dish.

It ended up being yummy, although more like bean soup in consistency than chili-esque. And despite all my anti-bean hate speak, I really like bean soup ... and refried beans while vacationing in Cabo.

If you like bean soup, try this out. I don't actually have Kristen's recipe, but this one sounds about right. And it won second place at the Virginia State Fair, and you just don't question a State Fair recipe.

Creamy White Chicken Chili

1 lb. boneless skinless chicken breast, cooked and cubed

1 medium onion

1 1/2 tsp. garlic powder (or fresh garlic is even better)

1 tbls. vegetable oil

2 15 oz. cans great northern beans, drained and rinsed

1 14 1/2 oz. can chicken broth

2 4 oz. can chopped green chilies (usually found in Mexican food section of the grocery store)

1 tsp. salt

1 tsp. ground cumin

1 tsp. dried oregano

1/2 tsp. black pepper

1/4 tsp. cayenne pepper

1 cup sour cream

1/2 cup whipping cream

In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes. Remove from heat; stir in sour cream and whipping cream. Serve immediately.