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Creamy White Chili

ChickenStove-TopSoups & Salads

Time: 50 minutes

Yield: 7 servings

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About

When the weather outside turns frightful, a bowl of Creamy White Chili is so delightful! Filled with savory chicken, hearty beans, and spicy green chiles in a gorgeous white sauce, this chili looks and tastes different from traditional chili while still delivering that irresistible warmth. Creamy White Chili makes enough so you can have a fulfilling dinner with plenty of leftovers for later!

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Ingredients

  • For the chili:
  • 1 tablespoon canola oil
  • 1 pound chicken breasts, boneless and skinless, cut into 1/2-inch cubes
  • 1 1/2 teaspoons garlic powder
  • 1 medium onion, chopped
  • 1 (14.5-ounce) can chicken broth
  • 2 (15.5-ounce) cans great northern beans, rinsed and drained
  • 2 (4-ounce) cans chopped green chiles
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup heavy cream
  • 1 cup sour cream
  • Optional, for topping:
  • tortilla chips, to taste
  • cheddar cheese, to taste, shredded
  • jalapeño pepper, to taste, sliced
  • green onions, to taste
  • yellow corn, to taste

Directions

Step 1 -In a large saucepan over medium-high heat, add the oil.

Step 2 -Add the chicken pieces, the garlic powder, and the onions and sauté until the chicken is no longer pink, about 5 minutes.

Step 3 -Add in the broth, the beans, the chiles, the salt, the cumin, the oregano, the pepper, and the cayenne pepper.

Step 4 -Bring the chili mixture to a boil.

Step 5 -Reduce the heat and allow to simmer for 30 minutes, uncovered.

Step 6 -Remove the saucepan from the heat.

Step 7 -Stir in the heavy cream and the sour cream.

Step 8 -Top with your favorite toppings.

Step 9 -Serve.

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