When I was a meat eater I used to love white chicken chili. I hadn’t had it (or thought of it) in ages, until I came across a recent post on ELR. The creaminess and spices really appealed to me and I found myself craving the recipe immediately. I decided to make a vegetarian version, of course, by chocking this chili full of veggies to keep it hearty and full of flavor. I’m not big on processed meat substitutes, the texture is never quite right. I prefer to swap out the meat for dense, filling vegetables so that you don’t feel deprived in any way. This recipe is so flavorful and satisfying, you won’t miss the meat one bit.
Ingredients: (makes 4 to 6 servings)
2 cans diced green chilis (as mild or hot as you like)
2 can cannelini beans (drained and rinsed)
2 large carrots (peeled and cubed)
2 golden potatoes (peeled and cubed)
1 cup frozen (or thawed) sweet corn
1 bunch green onions (chopped)
1 clove garlic (minced)
1/2 carton veggie stock (14 to 16 oz)
8 oz sour cream
1/2 cup half n half
a good dash of the following seasonings (to suit your taste): cumin, cayenne pepper, oregano, salt
Directions: Prep your ingredients.
In a large pot on the stove top, heat a couple of tablespoons olive oil. Add onions, garlic, carrots, and potatoes. Allow to cook for about 5 minutes until onions are translucent and potatoes and carrots slightly tender.
Next, add beans, spices, broth, and chilies. Stir to combine. Place a lid on top and bring to a rolling boil. While you wait for the soup to boil, go ahead and pull the sour cream and half n half out of the fridge. You don’t want them to be too cold when you add to the hot liquid later.
Reduce heat and allow the soup to simmer with the lid on for 20 to 30 min. Turn off the heat and remove lid. Let stand for a minute or two. Then, slowly add the half n half and sour cream (If these ingredients are too cold, they will curdle in the hot liquid. Be sure they are about room temperature). Combine well. The soup should become slightly thicker and very creamy.
Serve with a dollop of sour cream, shredded cheddar, and corn tortilla chips.
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