Soups · No. 40
White Chili
Creamy, dreamy and packed with spices and seasoning, this white chili recipe will be your new favorite for cozy nights and game-day gatherings.
Serves 7Total time 50 min334 calories per servingMexicanDinner
Ingredients
- 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
- 1 medium onion, chopped
- 1-1/2 teaspoons garlic powder
- 1 tablespoon canola oil
- 2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
- 1 can (14-1/2 ounces) chicken broth
- 2 cans (4 ounces each) chopped green chiles
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 1 cup sour cream
- 1/2 cup heavy whipping cream
- Optional: Tortilla chips, shredded cheddar cheese and sliced seeded jalapeno pepper
Method
- In a large saucepan, saute the chicken, onion and garlic powder in oil until the chicken is no longer pink. Editor's Tip: For quick and consistent cooking, dice your onions evenly and keep them pretty small. Need to work on your knife skills? Stanley Tucci knows how to cut an onion.
- Add the beans, broth, chiles, salt, ground cumin, dried oregano, pepper and cayenne pepper. Bring to a boil. Reduce the heat and simmer, uncovered, for 30 minutes.
- Remove the chili from the heat. Stir in the sour cream and heavy cream.
- To serve, top with tortilla chips, cheese and jalapenos as desired.
Notes
- Times from the recipe page: prep 10 min, cook 40 min, total 50 min.
- 334 calories per serving, from the recipe page (yield as listed: 7 servings).
- Recipe and photo from Taste of Home (tasteofhome.com), by Kate McKiernan. Saved for personal use.