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White Chicken Chili

 

Ingredients:

  • 1 lb boneless, skinless chicken breasts, cubed
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 cans (15 oz each) great northern beans, drained and rinsed
  • 1 can (14.5 oz) chicken broth
  • 2 cans (4 oz each) chopped green chilies
  • 1 tsp salt
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 1 cup sour cream
  • 1/2 cup heavy cream
  • Monterey Jack cheese, for garnish
  • Fresh cilantro, for garnish (optional)

Instructions:

  1. Cook the Chicken Mixture: In a large pot over medium heat, sauté the cubed chicken, onion, and minced garlic until the chicken is no longer pink.

  2. Add Beans and Seasonings: Stir in the drained and rinsed great northern beans, chicken broth, chopped green chilies, salt, ground cumin, dried oregano, black pepper, and cayenne pepper.

  3. Simmer: Bring the mixture to a boil. Reduce the heat to low and simmer, uncovered, for 30 minutes, stirring occasionally.

  4. Finish the Soup: Remove the pot from the heat. Stir in the sour cream and heavy cream until well combined.

  5. Serve: Ladle the soup into bowls. Garnish each serving with shredded Monterey Jack cheese and fresh cilantro, if desired.

Enjoy this hearty and flavorful Chicken and White Bean Chili!

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