Creamy Chicken Chili
https://www.cookingprofessionally.com/post/Creamy_White_Chili?msg_id=60901cfe49bb03a2d08fee9c_1365075690&md5=326ffc7736c163959336d6854420f446&cohort_id=5&utm_source=CP-&utm_medium=email&utm_campaign=CP-Retention-HeroLink
Whip this up in no time for a warm, filling, soup on a cold day. Serve with warm corn muffins.
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
- 1 medium onion, chopped
- 1 1/2 teaspoons garlic powder
- 1 tablespoon canola oil
- 2 cans (15.5 ounces each) great northern beans, rinsed and drained
- 1 can (14.5 ounces) chicken broth
- 2 cans (4 ounces each) chopped green chiles
- 1 teaspoon salt • 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 1 cup sour cream
- 1/2 cup heavy whipping cream
- optional toppings: tortilla chips, shredded cheddar cheese, sliced seeded jalapeño pepper, green onions
Directions
Step 1
To begin, in a large saucepan, sauté the chicken, garlic powder, and onion in oil until the chicken is no longer pink.
Step 2
Add in the broth, beans, chiles, and seasonings. Bring to a boil. Reduce the heat and allow to simmer for 30 minutes, uncovered.
Step 3
Remove from the heat and stir in the heavy cream and sour cream. You could substitute equal portions of whole milk Greek yogurt for the dairy ingredients.
Step 4
Top with cheese, tortilla chips, jalapeños, and green onions before serving, if desired.