Sour cream and whipping cream are stirred into this chili, making it extra rich and creamy. Rotate white chili into your menu as a substitute for chili with beef and kidney beans.
1 tablespoon vegetable oil
1 pound boneless, skinless chicken breasts, cubed
1 onion, chopped
1 (14-oz.) can chicken broth
2 (15.8-oz.) cans Great Northern beans, drained and rinsed
2 (4.5-oz.) cans chopped green chiles, drained
1 1/2 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 (8-oz.) container sour cream
1 cup whipping cream
2 cups shredded Monterey Jack cheese
Garnish: cilantro sprigs
How to Make It
Heat oil in a large skillet over medium heat; add chicken and onion. Sauté 10 minutes or until chicken is done; set aside.
Combine broth, beans, chiles and seasonings in a large Dutch oven. Bring to a boil over medium-high heat. Add chicken mixture; reduce heat and simmer 30 minutes. Add sour cream and whipping cream, stirring well.
Top each with shredded cheese; garnish, if desired.