January 4-10, 2009

We had this soup at my friends house a couple years ago and my husband asked me to get the recipe. My friend Marianne was more than willing to e-mail it to me. I doubled the recipe so that my husband was able to eat it all week.

Creamy White Chili

1 lb. chicken breast poached and shredded
10 ounces Hillshire Farm Smoked Turkey sausage, sliced ¼ inch thick
1 medium onion, diced
1/ ½ t garlic powder
1 T. vegetable oil
2 cans ( 15 oz) Great Northern Beans, drained
14 ½ ounces chicken broth
2 cans ( 4 oz) chopped green chilies
1 t. salt
1 t. ground cumin
1 t. dried oregano
½ t. pepper
¼ t. cayenne pepper
1 cup (8oz.) sour cream
½ cup whipping cream
In a large saucepan sauté onions and garlic powder in oil for 10 minutes. Add beans, broth, chilies, sausage and seasonings. Bring to a boil. Reduce heat and simmer for 30 minutes. You may put in a crock pot on low for several hours. Prior to serving, stir in sour cream, and whipping cream. Serve topped with Monterey jack cheese or salsa