I swear, it’s the time of year where it’s sunny and 60 degrees out one day, and windy and 30 degrees the next. I may complain, but I wouldn’t want to live without all these seasons–especially autumn. I can see a bunch of beautiful red and orange trees from my office window. It makes my day a little brighter. I’ve decided to share my absolute favorite soup with you today. It’s wonderful for this time of year.

The best thing about this soup is that it’s easy to switch up with whatever you’ve got on hand. I’ve been making it for so many years that it’s become second nature to toss it together, but I’ll try my best at writing it down this time.

It all starts with chicken breasts. I usually use 3 decent sized ones, and trim off the fat. Slice these into thirds so they cook a bit faster, and put them in a skillet with a bit of olive oil, garlic, and onion. Cook the chicken thoroughly, until no longer pink inside, and  it reaches an internal temperature of 160 degrees. (This is a bit under cooked, chicken should be at least 165 degrees normally, but we’re cooking this more later).

Next, use a trick I learned back in the day, and put your chicken chunks in a stand mixer. Turn it on low, then gradually increase the speed until the chicken is good and shredded. If you don’t have a stand mixer, a couple of forks will do just as well (but it’s not nearly as fun).

Add the shredded chicken, garlic, and onion to a stockpot with broth, rice, seasonings (most seasonings you’d put on poultry will work here, but stay away from oregano and Italian seasoning or you’ll end up with pizza-tasting soup — unless you’re into that sort of thing, in which case, have at it), and other veggies (I use green chilis, corn, and green peppers but feel free to switch this up. Jalapenos are delicious in this recipe, too.). Bring this to a boil, then reduce the heat and let it simmer for a half hour. After that, take it off the heat, and add heavy cream and sour cream to the mixture.

Sounds delicious, doesn’t it? I’m going to go eat this now!


3 boneless, skinless chicken breasts, trimmed and sliced into thirds
1 small sweet onion, chopped
4-6 cloves garlic, minced (we like garlic in my family, so use however much you’d like here)
2 cans (14 ½ oz) chicken broth (reduced sodium is best!)
1 can (8 oz) chopped green chilis
1 can (15.25 oz) sweet corn, drained
1 green bell pepper (chopped)
1 cup white rice (we use Arborio rice, since we have it on hand all the time, but it doesn’t matter)
1 tsp salt
2 tsp cumin
2 tsp sage
2 tsp rosemary
2 tsp basil
½ tsp pepper
¼ tsp cayenne pepper
2 cups sour cream
1 cup heavy cream

In a skillet, saute chicken, onion, and garlic in oil until chicken is cooked. Shred chicken. Add chicken, onion, and garlic to a stockpot with the rest of the ingredients (minus the sour cream and heavy cream). Bring to boil, and reduce heat. Simmer for 30 minutes. Remove from heat, and add the creams. Serve immediately. This makes enough for 5 (the way my family and friends eat it), but it freezes/refrigerates well if you don’t have people going back for seconds.

2 thoughts on “Creamy Chicken Chili

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