White Chicken Chili
By
Shauna Evans
@agroovymom
1
I love savory soups, stews, and chili--especially when the weather turns cold. This is a savory chili packed with flavor and a little kick. This is the perfect comfort food and game day recipe. A one bowl dish that satisfies hungry football fans.
Blue Ribbon Recipe
Notes from the Test Kitchen:
We used grilled chicken and loved the way this chili turned out. With a lighter, more soup-like consistency this recipe is a nice alternative to heavier meat chilies.
We used grilled chicken and loved the way this chili turned out. With a lighter, more soup-like consistency this recipe is a nice alternative to heavier meat chilies.
Ingredients
- 1 lb
- chicken, cooked and cubed
- 1
- onion, chopped fine
- 2 Tbsp
- canola oil
- 1 clove
- garlic, minced
- 2 can(s)
- great northern beans, rinsed and drained
- 1 can(s)
- chicken broth
- 2 can(s)
- green chilies, chopped
- 1 tsp
- salt
- 1 tsp
- oregano
- 1 tsp
- cumin
- 1/2 tsp
- ground black pepper
- 1/4 tsp
- cayenne pepper
- 1 c
- sour cream
- 1/2 c
- whole milk
Step-By-Step
1In saute pan, cook onions and garlic in oil until translucent--about 4 minutes.
2In large stock pot, add cooked chicken, beans, chicken broth, green chilies, salt, oregano, cumin, black pepper, and cayenne pepper.
3Add onions and garlic to stock pot and heat on medium low heat for 10 minutes.
4Turn to chili to low and add sour cream and milk. Stir to combine. Do not let boil after cream and milk are added. Serve warm.
