The Scoop
When regular chili feels like it needs a lighter, creamier cousin, this is the answer.
Tender chicken, creamy white beans, green chiles, and warm cumin simmer together in a rich, comforting broth before heavy cream and sour cream take it all the way to cozy town.
Finish with cheddar, jalapeños, tortilla chips, or whatever toppings make your bowl happy.
Ingredients
For the chili:
- 1 tablespoon canola oil
- 1 pound chicken breasts, boneless and skinless, cut into 1/2-inch cubes
- 1 1/2 teaspoons garlic powder
- 1 medium onion, chopped
- 1 (14.5-ounce) can chicken broth
- 2 (15.5-ounce) cans great northern beans, rinsed and drained
- 2 (4-ounce) cans chopped green chiles
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 1/2 cup heavy cream
- 1 cup sour cream
Optional, for topping:
- tortilla chips, to taste
- cheddar cheese, to taste, shredded
- jalapeño pepper, to taste, sliced
- green onions, to taste
- yellow corn, to taste
Directions
- In a large saucepan over medium-high heat, add the oil.
- Add the chicken pieces, the garlic powder, and the onions and sauté until the chicken is no longer pink, about 5 minutes.
- Add in the broth, the beans, the chiles, the salt, the cumin, the oregano, the pepper, and the cayenne pepper.
- Bring the chili mixture to a boil.
- Reduce the heat and allow to simmer for 30 minutes, uncovered.
- Remove the saucepan from the heat.
- Stir in the heavy cream and the sour cream.
- Top with your favorite toppings.
- Serve.
×
