Creamy Chicken and White Bean Chili
Ingredients
- 1 tablespoon oil
- 1 lb. boneless skinless chicken breast, cubed
- 1 onion finely chopped
- 14- oz. can chicken broth
- 2 cans 15-1/2 oz. each Great Northern beans, drained and rinsed
- 2 cans 4 oz. each chopped green chiles
- 1-1/2 teaspoons garlic powder
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 8- oz. container sour cream
- 1/2 pint whipping cream
Garnish:
- Crushed corn chips
- Shredded Monterey Jack cheese
Instructions
- Heat oil in a large skillet over medium heat.
- Add cubed chicken and chopped onion.
- Sauté until the chicken is cooked through.
- Set aside.
- In a large soup pot over medium-high heat, combine chicken broth, Great Northern beans, chopped green chiles, garlic powder, salt, cumin, and dried oregano.
- Bring the mixture to a boil.
- Add the cooked chicken and onion mixture to the pot.
- Reduce heat and let it simmer for 30 minutes.
- Stir in sour cream and whipping cream, mixing well.
Notes & Wine Advice
Serve the creamy white chili in individual bowls, garnishing each serving with crushed corn chips and shredded Monterey Jack cheese.
Nutrition values
Calories: 350 kcal | Carbohydrates: 25 g | Protein: 20 g | Fat: 20 g | Sugar: 3 g