Creamy White Chili

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.


Ingredients

  • 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

Preparation

  1. Heat oil in a large skillet over medium heat; add chicken and onion. Sauté 10 minutes or until chicken is done; set aside.
  2. 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.
  3. Top each with shredded cheese; garnish, if desired.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Creamy White Chili Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy