Football and Soup- Sundays at Chez deMars

Football Sundays at the deMars' house include: sweatpants as the dress code, two televisions in the living room, tons of fantasy football smack talk, and often, a pot of soup on the stove. This past weekend, I made White Bean Chicken Chili, and it was delicious. It is spicy and warms the belly. The best part is that it's ridiculously simple and won't require you to miss much of the football action. I don't know about you, but once I get parked on the couch in my sweatpants, it's hard to be motivated to do much else. I decided to share the recipe and hope you find that it suits your own lazy weekends just as well.

White Bean Chicken Chili, adapted from a recipe that I received from Chelea, who received it from Elizabeth, who has no idea where it came from before that...

Ingredients:
2 tbl olive oil
1.5 lbs chicken breasts, cubed
1 medium sweet onion, diced
2 cloves garlic, minced
2 cups chicken broth
3 cans cannellini beans, drained and rinsed
2 4oz cans chopped green chilis
1 tsp oregano
1 tsp salt
1/2 tsp black pepper
1 1/2 tsp ground cumin
1/2 tsp cayenne pepper
1 cup sour cream
1/2 cup whipping cream

Instruction: cube chicken into 1/2 inch pieces; heat olive oil in dutch oven or heavy bottomed pot; add chicken, onion, and garlic to the pot and saute on medium heat, until the chicken is cooked through, stirring often, making sure not to burn the garlic. When chicken is cooked, add chicken broth, beans, chilis, oregano, salt, pepper, cumin, and cayenne. Stir and bring to a boil. Once boiling, turn heat down to med low and simmer for 30 minutes. Add sour cream and whipping cream. Simmer for another 15 minutes or so. The dairy will cool the soup down, so you just want to make sure it's hot again before serving.

*Side note- this is fairly spicy. If you do not like a lot of heat, reduce the amount of cayenne.