Belle Isle Inn White Chili Request

The doorbell rang as I was on my way out! I think the ringer of the bell said "I was at an open house that you had for your Inn (the Belle Isle Inn) and I (or my husband) loved your white chicken chili! Could I have the recipe?" Too funny!

I was in such a hurry to get to my Green Bay Salon, I grabbed her email, told her I'd send her the recipe and said to "call me" if she didn't hear from me within a few days as I was graciously pushing her out the door. (psst! The least I can do is give you a mini facial for my hurriedness!)

I  was planning on doing the recipe thing when I got back, but when I looked for it, alas...I couldn't find it. I knew I wrote it down, darn it! And which one was it anyway? The white Caribbean from the Christmas walk, the white sage from the house's 100 year anniversary or the white white from the Chamber gathering? Didn't matter, I couldn't find any of them.

Soooooooooooo, I made one of the whites from  my head, and THIS time, I wrote it down AND remembered where I put it! They are all wonderful anyway!! (Stay tuned...I will follow with the other two in the future...give me a call if you don't hear from me...lol)

Several days later, I was gathering my notes and pictures, when I got the call..."Tia? You told me to call you about the chili recipe if I didn't hear from you." I wish I could get reminders like that for everything! Like this blog... Anyway, here it is...

Tias's White chicken chili (sage version)

Ingredients
3lb chicken breast cubed into small pieces
2 pkg sage pork sausage (the other white meat)
2 T flour
One onion, chopped
2 stalks celery, sliced
2 large cloves garlic, crushed
2 C chicken broth
1can each of garbanzo, baby butter, great Northern, navy and butter beans with the liquid from 4 cans

1 can cream of celery soup
2 T Cajun spice
2 T chili powder
6 oz pepper jack cheese, cubed
12-16 oz lite (or regular) sour cream

Directions
Brown sausage and drain
add chicken cubes and cook until almost done
sprinkle in flour
add onion, celery and garlic and cook 5 minutes
add beans with liquid
add broth and spices
bring to boil and simmer 30 min
add cubed pepper jack and stir several minutes until melted
stir in sour cream and cook on low for 30 minutes

I like this chili best when I let it settle over night before serving.
Garnish with extra sour cream and onion crackers. I'd love to hear your variations or any questions!! Enjoy!

The next white chili will be the Caribbean! Hint; it has marmalade in it. Mmmmmmmm  ;)