Creamy White Chili

Creamy White Chili

Main | 🇺🇸 | by Karen


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Steps

  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.

Notes

  • 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 (Taste of Home)

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
  • 0.5 t pepper
  • 0.25 t cayenne pepper
  • 1 c sour cream
  • 0.5 c heavy whipping cream
  • tortilla chips, optional
  • shredded cheddar cheese, optional
  • sliced seeded jalapeno pepper, optional