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Creamy White Chili

ChickenClassicCreamyFallHealthyHeartyHotKid-FriendlyMeal PrepPotluckQuickSavorySoups & SaladsSpicyStove-TopWinter
Time :50 minutes
Yield :7 servings
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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.
Hack it:
Swap the chicken for shredded rotisserie chicken to make this even faster.
Add corn, diced poblano, or bell peppers for extra color and texture.
Turn up the heat with extra green chiles, jalapeños, chipotle, or your favorite hot sauce.
Stir in a little lime juice at the end for a nice contrast to the creamy broth.
Make it extra thick by mashing a small portion of the beans before adding them.
Leftovers:
Spoon over baked potatoes and finish with cheese and jalapeños.
Use as a creamy filling for burritos or quesadillas.
Turn it into loaded nachos with tortilla chips, cheese, and fresh toppings.
Serve over rice for a hearty chili bowl.
Add a splash of broth and extra beans to turn it into a creamy chicken-and-bean soup.

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.
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