My hope is to inspire you to get in the kitchen and have an adventure. Make something you have never tried before.  Push yourself to make something you have always been intimidated to make but most importantly to have fun and make memories!


White Chicken Chili

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 Brrrr It’s cold outside!  We are in the middle of winter and the temperatures are bone chilling so I decided I wanted to make a hearty soup for dinner tonight.  There is nothing better than a big bowl of soup to warm your soul.  I am very much a lover of all soups and it’s not uncommon for me to order soup in the summer when the temps are super high.  This is my favorite recipe for white chicken chili and it is super easy to make.  I love that this recipe calls for canned white beans instead of dry which makes this recipe perfect for a busy weeknight meal.  

 

White Chicken Chili
Serves 4
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Prep Time
5 min
Cook Time
40 min
Total Time
45 min
Prep Time
5 min
Cook Time
40 min
Total Time
45 min
Ingredients
  1. 2 tbsp. olive oil, divided
  2. 2 Boneless Skinless Chicken Breast, diced
  3. 1 medium onion, diced
  4. 1 green bell pepper, diced
  5. 2 cloves garlic, minced
  6. 1 (14.5 oz.) can low sodium chicken broth
  7. 2 (15.5 oz,) cans great northern beans, drained and rinsed
  8. 1 can chopped green chilies
  9. 1 tsp. dried oregano
  10. 1 tsp. ground cumin
  11. 1 tsp. kosher salt
  12. 1/2 tsp. black pepper
  13. 1/4 tsp. cayenne pepper
  14. 1 cup low fat sour cream
  15. 1/2 cup heavy cream of half-and-half
Instructions
  1. In a large saucepan or dutch oven over medium-high heat. Add 1 tbsp. of olive oil and the chicken to the pan and saute, stirring occasionally, until browned and cooked through. Remove the cooked chicken from the pan and set aside.
  2. Add the remaining olive oil to the pan, if necessary, along with the bell pepper and onions. Saute for 2-3 minutes until the onions and bell pepper start to soften. Add the garlic and saute for 2-3 more minutes.
  3. Return the chicken to the pan. Add the oregano, cumin, salt. pepper, and cayenne pepper. Stir to combine. Add the chicken broth, great northern beans and the can of chilies and stir to combine. Reduce the heat to simmer and cover. Simmer the chili for 30 minutes, stirring occasionally.
  4. Once the chili has simmered. Stir in the sour cream and heavy cream. Taste and adjust seasoning, if necessary. Serve warm.
Adapted from Annies-eats
Adapted from Annies-eats
Miranda's Kitchen Adventures http://mirandaskitchenadventures.com/adventures/
 

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