Recipe Background
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!
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!
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
- In a large saucepan over medium-high heat, add the oil.
- Add the chicken pieces, the garlic powder, and the onions and sauté until the chicken is no longer pink, about 5 minutes.
- Add in the broth, the beans, the chiles, the salt, the cumin, the oregano, the pepper, and the cayenne pepper.
- Bring the chili mixture to a boil.
- Reduce the heat and allow to simmer for 30 minutes, uncovered.
- Remove the saucepan from the heat.
- Stir in the heavy cream and the sour cream.
- Top with your favorite toppings.
- Serve.
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