Creamy White Chicken Chili

By Vickie Hutchins and JoAnn Martin of Gooseberry Patch –

This is the time of year that brings thoughts of new beginnings. Unfortunately, it is also the time of year that colds and flu seem to make their rounds among friends and family. We have included a recipe that makes a large pot of soup so that you can make some for your own family and take some to a friend who may be under the weather. Drop it off with some homemade bread or dinner rolls and show some love this chilly time of year.

Creamy White Chicken Chili

• 15-1/2 oz. cans Great Northern beans, 6; drained and rinsed
• 5-oz. cans chicken, drained 3
• 6 c. chicken broth
• 3 c. shredded Monterey Jack cheese
• 4-oz. cans diced green chiles 2
• 12-oz. container sour cream
• 1 T. olive oil
• 2 t. ground cumin
• 1 t. garlic powder
• 1-1/2 t. dried oregano
• 1/4 t. white pepper
• Optional: 2 onions, chopped

Combine all ingredients in a large stockpot. Simmer for 20 minutes until heated through.

Serves 16 to 20.

Bonus tip!

Transporting a full pot of soup can be tricky…slip a large rubber band under one handle, twist it around the knob on the lid and wrap under the other handle. The lid will stay secure on the way!