Recipe of the Week: White Chicken Chili

I'm pretty sure winter is getting really old for just about everybody.

It's mid-February and I know I hit my wall last week. I really can't take it anymore. But while we have no choice but to wait at least another month or two for warmer weather, I have a great solution -- eat!

In today's edition of the "Recipe of the Week," I am sharing a dish my friend from the Butler Eagle newspaper made for the office one day. Kellie Langdon is the ultimate housewife and great cook, so I asked for the recipe after enjoying a bowl myself. Check it out and feed the whole family after a cold journey home from work!

White Chicken Chili

What you need:

1 pound chicken diced

1 medium onion

1 tsp. garlic salt

1 tbsp. olive oil

1 can chicken broth (14 oz.)

2 cans northern beans drained

1/2 can cream of chicken soup

2 cans diced green chilis

1 tsp. cumin

1tsp. oregano

1/4 tsp. ground red pepper

1/4 tsp. pepper

1 cup sour cream

1/2 cup whipping cream

What you do:

Sautee the chicken, chopped onion, garlic salt and olive oil in a large pan until the chicken is thoroughly cooked.

Mix those ingredients in a larger pot with the chicken broth, northern beans, cream of chicken, chilis, cumin, oregano, red pepper and pepper. Bring to a boil and let it simmer for 30 minutes.

Remove from heat and add the sour cream and whipping cream. Stir it all together and serve immediately!

Enjoy!