Recipe of the Week Blog Hop - Creamy White Chili

This week's recipe was made by my sister in law, Aimee. We take turns meeting at each other's houses on Friday night for supper and Sabbath worship. This past Friday, Aimee made this Creamy White Chili soup. I am going to share the original recipe and then put what Aimee changed to it. She made it all vegan, so if you are vegan or trying to become vegan, this will be perfect for you to try!

Creamy White Chili
Cookbook: A Taste of Home

1 pound boneless skinless chicken breast, cut into 1/2 inch cubes (Aimee left this out to be completely vegetarian)
1 medium onion, chopped
1 1/2 tsp garlic powder
1 tbs  canola oil
2 cans of northern beans, rinsed and drained (Aimee added 3 cans)
1 can of chicken broth (Aimee used 2 cans of vegan/vegetarian chicken flavored seasoning in water)
2 cans of chopped chilies (Aimee just used 1 can, we have people who don't like spicy food)
1 tsp. salt
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp pepper
1/4 tsp cayenne pepper
1 cup sour cream (Aimee used Tofutti vegan sour cream)
1/2 cup heavy whipping cream (Aimee used a combination of tofu and rice milk, see below for recipe)

In a large saucepan, saute the chicken, onion and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream.

Vegan Heavy Cream
1 pkg of silken soft tofu
1/4 rice milk

Combine both ingredients in a blender and blend until thick, like a heavy cream. If you need to add more rice milk to get the desired consistency, you can.

Now it's your turn to link up! Share your recipes below. Please include a button or a link back to my blog. Please only link up if you are posting a recipe, all other blogs will be deleted if they do not include a recipe. The link up will be open until Tuesday evening at 11:59pm. Looking forward to seeing some delicious recipes!

Happy cooking!

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