Creamy White Chili

Written by on in Burns, Karen

Creamy White Chili

I got the best white chicken chili recipe from my sister-in-law, who made a big batch and served a crowd one night. It was a hit. It's easy and quick, which is helpful since I'm a college student. In all my years of 4-H cooking, I've never had another dish get so many compliments. - Laura Brewer, Lafayette, Indiana
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 7 servings
Course: Main Dish
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 lb boneless skinless chicken breasts cut into 1/2-inch cubes
  • 1 medium onion chopped
  • 1-1/2 t garlic powder
  • 1 T canola oil
  • 2 cans (15-1/2 ounces each) great northern beans rinsed and drained
  • 1 can (14-1/2 ounces) chicken broth
  • 2 cans (4 ounces each) chopped green chiles
  • 1 t salt
  • 1 t ground cumin
  • 1 t dried oregano
  • 1/2 t pepper
  • 1/4 t cayenne pepper
  • 1 cup sour cream
  • 1/2 cup heavy whipping cream
  • tortilla chips optional
  • shredded cheddar cheese optional
  • sliced seeded jalapeno pepper optional

Method
 

  1. In a large saucepan, saute the chicken, onion and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chiles and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
  2. Remove from the heat; stir in sour cream and cream. If desired, top with tortilla chips, cheese, and jalapenos.

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