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 For white chicken chili
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1 mdonion, chopped fine
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1 clovegarlic, minced
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2 Tbspcanola oil
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1 lbchicken, cooked and cubed
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2 canGreat Northern beans, rinsed and drained (15.5 oz each)
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32 ozchicken broth
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2 cangreen chiles, chopped (4.5 oz each)
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1 tspsalt
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1 tsporegano
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1 tspcumin
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1/2 tspground black pepper
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1/4 tspcayenne pepper
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1 csour cream
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1/2 cwhole milk
How To Make white chicken chili
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1In a soup pot, cook onions and garlic in oil until translucent, about 4 minutes. -
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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3Turn the chili to low. Add sour cream and milk. Stir to combine.
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4Do not let it boil after the cream and milk are added. Let simmer for 15 - 20 minutes. Serve warm.
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