Creamy White Chicken Chili

By NicoleS

Ingredients

• 1 tablespoon oil
• 1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces (or shredded, cooked chicken)
• 1 medium onion, chopped (about 1/2 cup)
• 1 1/2 teaspoons garlic powder or 2 cloves fresh garlic, finely minced
• 2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
• 1 can (14 1/2 ounces) chicken broth (about 1 3/4 cups)
• 1 can (4 ounces) chopped green chiles or salsa verde
• 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 whipping cream (or milk)
• Fresh cilantro, for garnish (optional)
• Shredded cheese, tortilla chips, other toppings (optional)

Details

Servings 6

Preparation

Step 1

In a 4- or 5-quart pot, heat the oil over medium heat. Add the chicken, onion, and garlic powder (or fresh garlic, if using). Cook, stirring occasionally, for 1-2 minutes, until the onion starts to soften (it's ok if the chicken isn't cooked all the way; it will cook more in the next step).

Add the beans, broth, chiles, salt, cumin, oregano, pepper and cayenne.

Bring the mixture to a simmer and cook, uncovered, for 15 to 30 minutes.

Remove from the heat; stir in the sour cream and cream.

Garnish with fresh cilantro, if desired. Serve immediately with other toppings of choice, if desired.