award winning chili.

i think the last time i took home a trophy was for recreational soccer when i was 8. and even then, i'm pretty sure they gave one to everyone in the league. we were all mvp's.  so you can understand why this is a pretty big deal to me.

this chili is so so good. and so so easy to make. my poor husband had to serve as recipient of this chili as i tweaked and tested multiple times, which resulted in a week and a half of the same dinner every single night, and he didn't complain once.

and the weather is really cooling down here, making it finally feel like fall. it is such a warm, comforting time of year, and the perfect time for soups and chili's. so make this. you'll want to eat the leftovers (if there are any) for every meal. guilty as charged.

creamy white chicken chili.
serves 4
ingredients
1 lb boneless skinless chicken breast, cubed (i just diced up a rotisserie chicken)
1 medium onion, diced
1 T olive oil
2 cans cannellini beans
14.5 ounces chicken broth
2 4.5 ounce cans chopped green chilies
1 tsp salt
1 1/2  tsp cumin
1 tsp oregano
1/4 tsp cayenne
2 garlic cloves, minced
1/2 cup half & half
8 ounces reduced fat sour cream

directions
heat the oil in a large pot over medium high heat. add the chicken and chopped onion and saute for about six minutes, or until the chicken is seared and the onion is translucent. add the garlic and cook for another three minutes.

add the beans, spices, chicken broth and green chilies and bring to a boil. reduce heat and simmer for thirty minutes.

turn off the heat and add the sour cream and half & half. serve with shredded cheddar cheese an a little more sour cream to top it off.

and if you live in texas you must go to central market immediately and buy these chips to serve with the chili. amazing. if you don't? sorry.

enjoy! xo.