This is the best White Chicken Chili recipe ever.
I have tried other recipes. They do not compare favorably. They are too brothy, not creamy enough, don’t have enough chicken or beans or whatever. They just don’t have that extra oomph that this chili has.This chili is thick, creamy, exploding with texture and flavor – with a spicy little finish from the cayenne.
Also, I think it’s my husband’s favorite soup recipe. So that’s a pretty good reason to make it often during these chilly fall and bitter winter months.
So there you have it. This is my Creamy White Chicken Chili recipe. We will accept no substitutes.
Creamy White Chicken Chili
makes 1 large pot
1 lb. boneless, skinless chicken breasts, cooked and cut up or shredded into bite-sized pieces (season it salt and pepper so it adds to the overall flavor of the chili – no dead weight ingredients here!)
1 med. onion, diced
1 Tbsp. vegetable oil
1 1/2 tsp. garlic powder
2 cans great northern beans, drained and rinsed
1 can chicken broth
2-4 oz. cans chopped green chilies
1 tsp. salt
1 tsp. cumin
1 tsp. oregano
1/2 tsp. black pepper
1/2 tsp. cayenne pepper
1 c. sour cream
1/2 c. whipping cream
In a large stockpot, heat the oil. Add the diced onions and let cook until translucent. Add remaining ingredients except sour cream and whipping cream. Simmer 30 minutes. Add sour cream and stir to combine completely. Add whipping cream, stir to incorporate and heat, and enjoy!
**If you want to “stretch” this recipe without doubling it, add a small can of chicken breast and another can of beans.