White Chicken Chili
Creamy white chicken chili with cubed chicken, great northern beans, green chiles, warm spices, sour cream, and heavy cream.
Equipment
- Large pot or Dutch oven
Ingredients
Ingredients
- 1.5 pounds boneless chicken cubed
- 1 medium yellow onion chopped
- 1.5 teaspoons vegetable oil
- 1.5 teaspoons garlic powder
- 2 15-ounce cans great northern beans drained and rinsed
- 2 4-ounce cans chopped green chiles undrained
- 14 ounces chicken broth
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1 cup sour cream
- 1/2 cup heavy whipping cream
Instructions
Instructions
- Heat oil in a large pot over medium-high heat. Add cubed chicken and chopped onion and cook about 15 minutes, until chicken is white with no pink and onion is soft.
- Stir in garlic powder near the end of the saute so it does not scorch.
- Add drained beans, undrained green chiles, chicken broth, salt, pepper, cumin, oregano, and cayenne. Stir to combine.
- Bring to a boil, then reduce heat to medium-low and simmer uncovered for 30 minutes, stirring occasionally.
- Remove from heat. Stir in sour cream and heavy whipping cream until smooth.
- Taste and adjust seasoning. Serve hot with cheddar, tortilla chips, jalapenos, cilantro, lime, or avocado.
Notes
Add the sour cream and heavy cream off the heat so the dairy stays smooth. Do not drain the green chiles because their liquid seasons the chili. Simmer for the full 30 minutes so the beans thicken the broth. Chicken thighs can be used instead of breasts for a juicier result.
