Creamy White Chicken Chili

During the winter months nothing is better for dinner than a yummy warm soup!!! When my mother-in-law mentioned that she made a good white chicken chili recipe recently, I thought I would look over my own collection to see exactly what I had.  

Many of the recipes I looked at had a combination of 3 cans of beans and 2 cans of chicken broth. Or the use of salsa verde in the soup rather than diced green chilies.  You could also make the soup with a different variety of beans and add in cans of white corn or hominy. There really is a vast array of options for "white chicken chili".  After browsing over five different recipes dating back to 2007, I decided to make this easy chicken chili.

Creamy White Chicken Chili

3 cups cooked shredded chicken (you could use a rotisserie chicken shredded or even canned chicken chunks)

2 (15 oz.) cans Great Northern Beans, rinsed & drained

1 (14 oz.) can chicken broth

1 (4 oz.) can Mild diced green chiles

1/2 teaspoon pepper

1 teaspoon salt

1 teaspoon ground cumin

1 teaspoon ground oregano

1 teaspoon garlic powder

1/2 teaspoon cayenne pepper

1 cup sour cream

1/2 cup half & half (or whipping cream)

In a large soup pot, combine all ingredients except the sour cream and half & half. Bring soup to a boil and then reduce heat to a low simmer for 20 minutes.  Remove from heat and stir in sour cream and half & half. Serve in bowls along side a selection of yummy toppings!

Tonight we added shredded Mexican four cheese, blue tortilla chips, diced avocado, a slice of lime, diced jalapeño peppers and a sprinkle of chopped cilantro! You could also add another dollop of sour cream, diced green onions or even use some Frito chips. The mixture of toppings definitely compliments this delicious soup!  I love when each person in the family can create their own perfect bowl of soup….just how they like it!!

If you don't like your soup too creamy, the addition of another can of chicken broth will thin it out.  I may even double this recipe next time so we have plenty of leftovers! However you like to eat your soup, I know that you will find the perfect combination to please your family with this Mexican inspired recipe!!!

Ham & Swiss Dip

This has been one of my favorite dip recipes for several years! I originally received this recipe from my mom and prepared it for a Bachelor Finale viewing party that I hosted at my house. I'm pretty sure that I have made this for a Book Club meeting, Going Away Party and numerous other get togethers. When a friend invited me over to her house recently the first recipe that popped into my head was Ham & Swiss Dip!! It only takes a few ingredients and results in a yummy cheesy rich dip. 

Ham & Swiss Dip

1 pkg (8 oz.) cream cheese, softened

2/3 cup mayonnaise (use regular, not fat-free)

1 1/2 cup diced fully cooked ham (I use packaged deli thin sliced ham)

1 cup shredded Swiss cheese

1 Tablespoon spicy brown mustard

1 cup Ritz cracker crumbs (or Rye crackers)

2 Tablespoons butter, melted

In a small mixing bowl, beat cream cheese and mayonnaise until smooth. Stir in the ham, cheese and mustard.  Spread into an ungreased 9 inch pie plate.  Toss the cracker crumbs and melted butter; sprinkle over the cream cheese mixture. Bake, uncovered at 400 degrees for 12-15 minutes or until heated through.  Serve with crackers. 

This appetizer is best served warm and bubbly out of the oven. I love this cheesy dip spread onto a buttery cracker. It is also great with crushed Rye crackers on top of the cream cheese mixture. Mixed veggie crackers and even tortilla chips compliment this snack.  Keep this recipe in mind for the upcoming Super Bowl or any event that you need a crowd pleasing dip!!!