Creamy White Chicken Chili

This is one of my favorite recipes for a cold snowy day. Comfort food. A simple filling one pot meal. Makes for great leftovers too. You can cut out the fat by pureeing a can of beans to thicken up the chili and leaving out the heavy cream and sour cream. Original recipe is from the Taste of Home website and can be found HERE. I made some minor changes. I don't rinse my beans because I want that extra "bean juice" to thicken the chili.

1 lb boneless skinless chicken breasts, cut into cubes
1 medium onion, chopped
1 1/2 teaspoons garlic powder
1 tablespoon canola oil
1 14.5 oz can of chicken broth
2 15.5 oz cans of great northern beans
2 4 oz cans chopped green chiles
1/2 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1/2 cup heavy whipping cream
sour cream to taste

In a large pot, heat oil and sauté chicken, onion, and garlic powder until chicken is no longer pink.

Add chicken broth, beans, chilies, and seasonings. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes.

 

 

Remove from heat and stir in heavy whipping cream. The original recipe calls for stirring in a cup of sour cream too. At our house I just let everyone get their bowl of chili and then add as much or as little sour cream as they want in their individual bowls.

 

 

Enjoy and stay warm!