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White Chicken Chili

A hearty one-pot meal you can have on the table in under an hour! White beans, tender chicken, and green chilis in a rich creamy broth, Enjoy!
Course: Soup
Cuisine: American, Mexican

Ingredients

CHILI:

  • 1 T. olive oil
  • 1 lb. skinless boneless chicken breast halves cut into 1/2-inch cubes
  • 1 sm. onion chopped
  • 2 cloves garlic chopped
  • 2 (15.5 oz.) cans Great Northern beans rinsed and drained
  • 2 c. chicken broth
  • 2 (4 oz.) cans chopped green chiles
  • 1 tsp. salt
  • 1 tsp. ground cumin
  • 1 tsp. dried oregano
  • 1/2 tsp. ground black pepper
  • 1/4 tsp. cayenne pepper
  • 1 c. sour cream
  • 1/2 c. heavy whipping cream

OPTIONAL TOPPINGS:

  • Sour cream
  • Corn chips
  • Cilantro
  • Jalapenos
  • Avocado
  • Scallions
  • Hot sauce

Instructions

  • Heat olive oil in a large saucepan over medium heat. Add chicken, onion, and garlic; cook and stir until chicken is no longer pink in the center and juices run clear, 10 to 15 minutes.
  • Stir in beans, chicken broth, green chiles, salt, cumin, oregano, black pepper, and cayenne pepper; bring to a boil. Reduce heat and simmer until flavors have blended, about 30 minutes.
  • Remove chili from heat; stir in sour cream and whipping cream until incorporated.
  • Ladle into bowls and top with your favorite toppings.

Notes

It’s all about the toppings for me! Here I’ve topped the chili with a dollop of sour cream, corn chips, jalapenos, chopped cilantro, and hot sauce. Let your imagination go wild!