Creamy White Chicken Chili

Tender chicken, soft white beans, green chile and plenty of spices in a creamy base much closer to a soup than a chili, this was an enormous success with the family. (Well, except for my son that avoids anything remotely spicy these days!) Even my littlest one ate his entire bowl of soup! I will definitely be doubling this next time I make it; I am sad that there were no leftovers last night!

Creamy White Chicken Chili
recipe adapted from Mel's Kitchen Cafe

1 pound chicken breasts, cut into 1/2" pieces
1 medium onion, chopped into 1/2" pieces
2 cloves fresh garlic, or 1 1/2 teaspoons garlic powder
1 tablespoon olive oil
3 cups cooked great northern beans, or 2 cans
2 cups chicken broth, or 1 can
1 7oz can of chopped green chili
1 teaspoon kosher salt
1 teaspoon cumin
1 teaspoon oregano
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup heavy cream

In a large saucepan, over medium heat, heat the oil. Add the chicken, onion, fresh garlic and saute until the chicken is no longer pink. Add the broth, beans, chile and the spices. Bring to a boil. Reduce the heat and simmer uncovered for about half an hour.

Remove from the heat. Stir in sour cream and cream. Serve immediately. Enjoy!

Click here for printable recipe