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Creamy White Chicken Chili

Tender chicken and a creamy broth in this flavorful chili will be a family favorite. Top your bowls with avocado, sour cream, jalapenos, cilantro and cheese for a richly satisfying meal. For the bean eaters, serve the beans on the side for those who can eat beans.
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Prep Time 5 minutes
Cook Time 42 minutes
Total Time 47 minutes
Course Soup
Cuisine Mexican
Servings 4 people

Equipment

  • 1 soup pot
  • 1 Large spoon

Ingredients
  

  • 1 lb. chicken, shredded or cut into chunks
  • 1 medium onion, chopped
  • 1-1/2 tsp. garlic powder
  • 1 Tbsp. vegetable oil (
  • 2 15-oz. cans great northern beans, rinsed and drained (Optional)
  • 1 can chicken broth
  • 2 cans chopped green chiles
  • 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
  • Garnishes: chopped cilamtro, chopped red onion, cheese, jalapeno, sour cream, avocado

Instructions
 

  • In a large pot, saute the chicken, onion and garlic powder in the vegetable oil until the chicken is no longer pink. If using cooked shredded chicken, reduce the saute time.
  • Add the chopped green chilies to the chicken and stir to combine.
  • Add the salt, cumin, oregano, pepper and cayenne pepper. Stir.
  • Add the chicken broth and stir. Bring to a boil.
  • Reduce the heat and simmer uncovered for 30 minutes.
  • Remove from the heat and stir in sour cream and heavy cream.
  • Serve topped with additional sour cream, jalapeno slices, cilantro, onion or other favorite toppings! SErve beans on the side for those who can eat beans..