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:
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.
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.
Simmer: Bring the mixture to a boil. Reduce the heat to low and simmer, uncovered, for 30 minutes, stirring occasionally.
Finish the Soup: Remove the pot from the heat. Stir in the sour cream and heavy cream until well combined.
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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