Soup and Spouses

Last night our small group celebrated Christmas with "Soup & Spouses". After studying a book on marriage throughout the fall, it was fun to meet the husbands and watch the couples interact. We had three delicious soups, which all ended up being the same color: white chicken chili, cheesy potato soup and cheeseburger soup. Yum. Below is the recipe for the white chicken chili. One comment about the recipe: it calls for both sour cream and heavy cream to be added at the end, but when I doubled it, I just could not bear to add that much cream. So, if you were making this recipe, I would suggest adding the sour cream first and then determining how much cream you would like to add on top of that, depending on how much more liquid you think it needs. Hope that helps!

White Chicken Chili
(This recipe is courtesy of a friend who got it from another friend. I do not claim it as my own...yet.)

1 lb. chicken, cut into cubes
1 medium onion, chopped
1 TB oil
1 1/2 tsp. garlic powder
2 cans Great Northern beans, rinsed and drained
2 cans (4 oz each) chopped green chilies
1 can chicken broth
1 tsp. salt
1 tsp. cumin
1 tsp. oregano
1/3 tsp. cayenne (more if you like it extra spicy)
1/2 tsp. black pepper
8 oz sour cream
2 c. heavy cream

In a large skillet, heat oil over medium heat. Add chicken, onion and garlic powder. Cook until chicken is no longer pink. Add chicken mixture to a large soup pot along with beans, green chilies, chicken broth, salt, cumin, oregano, cayenne and black pepper. Bring to a boil; reduce heat and simmer 30 minutes. Add sour cream and heavy cream and heat through (do not boil).

Yield: 4-6 servings