JULIE WELLS: Creamy white chili perfect dinner for fall

If you are tired of the same old tomato-based soups and chilis, then you might be excited to try today’s featured recipe — creamy white chili.

The main ingredients are chicken, onions, chicken broth and great Northern beans, along with various spices. You can finish it off with sour cream and whipping cream.

I can think of a million reasons why this recipe is one to save in your own personal recipe box. Besides it being quite tasty and perfect for fall weather, it can be cooked and ready to serve within an hour.

I’m probably shocking all my regular readers because I didn’t suggest cooking this chili in the Crock-Pot, but not every soup, stew and chili needs to cook overnight.

I happened upon this recipe through my best friend, Kristie Blackwell, who happened upon it through a friend of hers. Besides stirring up this pot of chili, Kristie suggests making cornbread to serve with the chili. She didn’t suggest your grandmother’s thick triangle-shaped cornbread; she suggests making the cornbread thin, crispy and pancake-shaped.

Kristie also wanted readers to know that the original recipe calls for 1 cup of sour cream, but she suggests starting off with just