Description
A comforting and creamy White Chili recipe featuring tender chicken, great northern beans, and a blend of spices, finished with sour cream and heavy cream for extra richness. This dish is perfect for a cozy meal, garnished with tortilla chips, cheddar cheese, and jalapenos for added texture and flavor.
Ingredients
Main Ingredients
- 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
- 1 medium onion, chopped
- 1-1/2 teaspoons garlic powder
- 1 tablespoon 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 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 1 cup sour cream
- 1/2 cup heavy whipping cream
Optional Toppings
- Tortilla chips
- Shredded cheddar cheese
- Sliced seeded jalapeno pepper
Instructions
- Cook the chicken: In a large saucepan, heat the canola oil over medium heat. Add the cubed chicken, chopped onion, and garlic powder. Sauté, stirring occasionally, until the chicken is fully cooked and no longer pink, and the onions are softened. This usually takes about 5-7 minutes.
- Bring on the beans: Add the rinsed and drained great northern beans, chicken broth, chopped green chiles, salt, ground cumin, dried oregano, pepper, and cayenne pepper to the saucepan. Stir to combine all ingredients well.
- Simmer the chili: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer uncovered for 30 minutes, allowing the flavors to meld together and the chili to thicken slightly.
- Make it creamy: Remove the chili from heat. Stir in the sour cream and heavy whipping cream until the chili is creamy and well combined. Be careful not to boil after adding the dairy to prevent curdling.
- Add toppings: Serve the white chili hot, topped with optional tortilla chips, shredded cheddar cheese, and sliced seeded jalapenos to add crunch and spicy flavor as desired.
Notes
- For even cooking, dice onions evenly and small.
- Do not boil the chili after adding sour cream and heavy cream to avoid curdling.
- You can substitute chicken broth with vegetable broth for a lighter flavor.
- Adjust cayenne pepper to taste depending on your preferred spice level.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
