Prep time: 10 mins | Cook time: 40 mins | Serving: 7
This scrumptious creamy white chili is an amazing dish that never fails to impress the crowd. Just last week I made a big batch for my guests, and they all loved it! This creamy white chili is super and quick to throw together. A great accompaniment to this delicious creamy white chili is cornbread for scooping up all the goodness!
This recipe is incredibly simple, budget-friendly, and versatile. My mom used to make creamy white chili, but her method is very complicated. This recipe is a great alternative with better results!
Ingredients
1 lb boneless, skinless chicken breasts, cut into ½” cubes
2 cans (4 oz. each) of chopped green chiles
1 medium onion, chopped
1 tsp dried oregano
½ c. heavy whipping cream
1-½ tsp garlic powder
1 can (14-½ oz.) chicken broth
1 tsp ground cumin
2 cans (15-½ oz. each) of great northern beans, rinsed and drained
1 c. sour cream
½ tsp pepper
1 tbsp canola oil
Optional:
Tortilla chips, shredded cheddar cheese, sliced seeded jalapeno pepper
1 tsp salt
¼ tsp cayenne pepper
How to make Creamy White Chilli
Step 1: In a large saucepan, cook the chicken, onion, and garlic powder until the chicken is no longer pink.
Step 2: In a mixing bowl, place the beans, broth, chilies, and seasonings. Mix well.
Step 3: Bring the water to a boil. Once boiling, decrease the heat and cook for about 30 minutes, uncovered.
Step 4: Take the pan off the heat, then whisk in the sour cream and heavy cream.
Step 5: Serve the creamy white chili with tortilla chips, cheese, and jalapenos. Enjoy!
Tips:
To thicken the white chili, add the flour before adding the vegetable broth and diced tomatoes. Make sure to stir well until the flour is completely blended. If the mixture is not thick enough, add cold water.
Cornbread is an amazing accompaniment to white chili.
Nutrition Facts:
1 Cup: 334 calories, 16g fat (8g saturated fat), 81mg cholesterol, 1045mg sodium, 24g carbohydrate (3g sugars, 7g fiber), 22g protein.