White chicken chili

A softer chili that makes for great comfort food


Olive oil 1 tablespoon
Chicken breast halves 1 pound, skinless, boneless, cut into 1/2 inch cubes
Onion 1, chopped
Garlic 2 cloves, chopped
Great Northern beans 2 cans (15.5 ounces), rinsed and drained
Chicken broth 1 can (14.5 ounces)
Chopped green chiles 2 cans ( 4 ounces)
Salt 1 teaspoon
Ground cumin 1 teaspoon
Dried oregano 1 teaspoon
Ground black pepper 1/2 teaspoon
Cayenne pepper 1/4 teaspoon
Sour cream 1 cup
Heavy whipping cream 1/2 cup

15 minutes to prepare, 40 minutes to cook, ready in 55 minutes

That looks like an exhaustive list of ingredients, but this is such a simple recipe, it would be a shame for anybody who didn’t continue reading!

Step 1: Start by turning on your stove to a medium heat. Use that to heat the olive oil in a large saucepan.

Step 2: Put the chicken, onion, and garlic into the oil, stirring it all together so that it cooks. Cook it until the chicken is white in the center and its juices are clear. That should take between 10 and 15 minutes.

Step 3: Throw the Great Northern beans, chicken broth, green chiles, salt, cumin, oregano, black pepper, and cayenne pepper, all into the saucepan with the chicken.

Step 4: Mix it in really well, and bring it to a boil, then reduce the heat and let it simmer for about 30 minutes.

Step 5: Take it off the heat, and pour in the sour cream and whipping cream, mixing it in really well.

The cream really thickens it up, and the chunkiness of the chicken makes it reminiscent of a stew, but the chiles and pepper definitely marks this as a fine chili. Its color is different from most chili recipes, so this isn’t a bad one to have for showing off!

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