Description
This creamy and flavorful White Chili features tender chunks of chicken, great northern beans, and a blend of mild green chiles and spices, simmered to perfection. Finished with sour cream and heavy cream for a rich texture, it’s a comforting dish perfect for cool days and served best with crunchy tortilla chips, shredded cheddar, and jalapeno slices for added zest.
Ingredients
Scale
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
- Sauté Chicken and Onion: In a large saucepan, heat canola oil over medium heat. Add the diced chicken, chopped onion, and garlic powder. Cook, stirring occasionally, until the chicken is no longer pink and the onions are softened, about 5-7 minutes. Evenly diced onions help cook faster and more consistently.
- Add Beans and Spices: Stir in the rinsed and drained great northern beans, chicken broth, chopped green chiles, salt, ground cumin, dried oregano, pepper, and cayenne pepper. Mix well to combine all ingredients.
- Simmer the Chili: Bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer uncovered for 30 minutes to allow the flavors to meld and the chili to thicken slightly.
- Finish with Creams: Remove the chili from heat. Stir in the sour cream and heavy whipping cream until fully incorporated, creating a creamy and rich texture.
- Serve: Ladle the white chili into bowls and garnish with optional tortilla chips, shredded cheddar cheese, and sliced jalapeno peppers as desired for added crunch and heat.
Notes
- For consistent texture, dice the onions finely and evenly before cooking.
- You can substitute chicken with turkey breast for a leaner option.
- Adjust cayenne pepper quantity based on your heat preference.
- Leftover chili can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Use low-fat sour cream and reduced-fat heavy cream to lower calorie content.
