white chicken chili
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
This creamy white chili is a delicious twist on a classic recipe. It's an easy meal that will warm you up in cooler months. Chicken and white beans add heartiness to the chili. Green chiles and onions add a nice flavor. There is a bit of a kick, so adjust (or omit) the red pepper flakes if you want this to be milder. With a lighter more soup-like consistency, this recipe is a nice alternative to heavier meat chilies. To save time, use a precooked chicken from the deli. We served this chicken chili with a hot piece of cornbread for a wonderful meal.
Ingredients
- 1 medium onion, chopped fine
- 1 clove garlic, minced
- 2 tablespoons canola oil
- 1 pound chicken, cooked and cubed
- 2 cans Great Northern beans, rinsed and drained (15.5 oz each)
- 32 ounces chicken broth
- 2 cans green chiles, chopped (4.5 oz each)
- 1 teaspoon salt
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper
- 1 cup sour cream
- 1/2 cup whole milk
How To Make white chicken chili
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Step 1In a soup pot, cook onions and garlic in oil until translucent, about 4 minutes. -
Step 2Add cooked chicken, beans, chicken broth, green chilies, salt, oregano, cumin, black pepper, and cayenne pepper. Bring to a boil and then simmer for 15 - 20 minutes.
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Step 3Turn the chili to low. Add sour cream and milk. Stir to combine.
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Step 4Do not let it boil after the cream and milk are added. Let simmer for 15 - 20 minutes. Serve warm.
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