This white chicken chili recipe is the best chili I have ever had. It is so delicious, and everyone raves about how good it tastes. Don't count on having leftovers!
- 1 tbsp olive oil
- 1 pound skinless, boneless chicken breast halves, cut into ½-inch cubes
- 1 onion, chopped
- 2 cloves garlic, chopped
- 2 (15.5 ounce) cans great Northern beans, rinsed and drained
- 1 (14.5 ounce) can chicken broth
- 2 (4 ounce) cans chopped green chiles
- 1 tsp salt
- 1 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp ground black pepper
- ¼ tsp cayenne pepper
- 1 cup sour cream
- ½ cup heavy whipping cream
DIRECTIONS
- Gather ingredients.
- Heat olive oil in a large saucepan over medium heat. Add chicken, onion, and garlic; cook and stir until chicken is no longer pink in the center and juices run clear, 10 to 15 minutes.
- Stir in beans, chicken broth, green chiles, salt, cumin, oregano, black pepper, and cayenne pepper; bring to a boil. Reduce heat and simmer until flavors have blended, about 30 minutes.
- Remove chili from heat; stir in sour cream and whipping cream until incorporated.
- Serve hot and enjoy!
To take this creamy white chicken chili over the top, serve each bowl with a dollop of sour cream and fresh jalapeno slices for a little heat. Tortilla chips add welcome crunch, if you have them on hand.
