Once Fall hits, and the weather turns cool even by just a few degrees, I immediately head for this recipe. It’s an easy, tasty, and even relatively healthy white chicken chili that our whole family loves!
- 1 lb boneless skinless chicken breasts, cut into bite-size pieces. (I actually use rotisserie chicken because it adds so much flavor!)
- 1 medium sweet onion, diced
- 1.5 tsp garlic powder
- 1 tbsp canola oil
- 2 cans (15.5-ounce size) of great northern/white beans, rinsed and drained
- 1 can (14.5-ounce size) chicken broth (I use low-sodium)
- 2 cans (4-ounce size) chopped green chilis
- 1 tsp salt
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp pepper
- 1/4 tsp cayenne pepper (up to 1/2 for spicier chili)
- 1 cup sour cream
- 1/2 cup heavy whipping cream
- Tortilla chips (optional)
- Shredded cheddar cheese (optional)
- Sliced, seeded jalapeno pepper (optional)
- In a large soup pan or dutch oven, saute the chicken, onion, and garlic powder in oil until the chicken is coated (if using rotisserie) and onions are translucent OR the chicken is no longer pink if using chicken breasts.
- Add in the beans, the broth, the chilis, and the seasonings. Bring the entire mix to a boil. Then reduce heat and simmer, uncovered, for about 30 minutes.
- Remove from the heat and stir in the sour cream and the cream (I do this just before serving, so you can leave it on low once it’s simmered for 30 minutes if you aren’t ready to eat yet).
- Optional (but yummy!): top with cheese, jalapenos, and tortilla chips or strips.
Recipe adapted from Taste of Home Creamy White Chili Recipe