Creamy White Chicken Chili

By Terra

A crowd favorite at every gathering. You can never have to much of this soup, and it will go fast!

Ingredients

• 1 pound boneless skinless chicken breasts, cut into 1/2-ich cubes
• 3 packages sliced fresh mushrooms, rinsed
• 1 medium onion, chopped
• 1 1/2 teaspoons garlic powder
• 1 tablespoon vegetable oil
• 2 cans (15 1/2oz each) great northern beans, rinsed and drained
• 1 can (14 1/2oz) chicken broth
• 2 cans (4oz each) chopped green chilies
• 2 tablespoons minced garlic
• 1/4 cup butter
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 1 cup (8oz) sour cream
• 1/2 cup heavy whipping cream

Details

Servings 8

Preparation

Step 1

In a medium size pot, saute mushrooms, 1/4 cup butter and 2 tablespoons of minced garlic until mushrooms are cooked.

In a large pot, bring water to boil, once boiling add all chicken and boil until chicken is completely cooked.

Once chicken is cool shred chicken with fork or by hand.

In a large saucepan, saute onion, garlic powder in oil until onions are soft. Then add chicken and saute chicken with mixture for 3-5 minutes.

Add the beans, broth, chilies, cooked mushrooms and seasonings. Bring to boil.

Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Serve immediately.