When the air turns crisp and the evenings grow longer, nothing warms a home quite like a simmering pot of white chicken chili. This creamy, hearty alternative to traditional red chili swaps out beef and tomatoes for tender shredded chicken, white beans, and a mild green chili broth that the whole family will love. It is the ultimate one-pot comfort food for busy weeknights or cozy football Sundays throughout the fall and winter months.
Ingredients
- 1 lb. boneless, skinless chicken breasts, cooked (I cheat and use 2 large cans of chicken in water)
- 1 medium onion, chopped
- 2 cloves garlic, mince (I use frozen)
- 1 Tbs olive oil
- 2 cans Great Northern Beans or White Cannellini Beans (not drained)
- 1 16 oz can chicken broth (I just happened to have on hand broth with turmeric, but traditionally use regular bone broth)
- 2 4.5 oz cans of chopped green chiles
- 1 tsp salt
- 1 tsp ground cumin
- 1 tsp oregano
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- 1 c sour cream
- 1/2 c heavy whipping cream
Directions
- Heat the oil over medium heat in a soup pan or Dutch oven.
- Sauté onion and garlic.
- Once onions are opaque, stir in all ingredients except the sour cream and whipping cream.
- Bring to a boil over medium heat, stirring occasionally.
- Once at a boil, add the sour cream and whipping cream then simmer on low until heated through.
Tip: My family likes to eat it over white rice. I usually start the rice in my instant pot while prepping the chili so they’ll get done about the same time.
