Description
A warm, hearty white chicken chili made with tender chicken, zesty green chiles, and creamy sour cream perfect for chilly evenings.
Ingredients
- 1 tablespoon olive oil
- 1 large onion, diced
- 1 tablespoon minced garlic (about 3 cloves)
- 2 cups chicken broth
- 2 (14-ounce) cans great Northern beans, drained
- 2 (4-ounce) cans mild green chiles with juices
- 1 pound boneless, skinless chicken breasts, diced
- 1 cup corn kernels
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- ⅔ cup sour cream
Instructions
- Heat the olive oil in a large pot over medium-high heat.
- Add the diced onions and cook for about 4 minutes until they are softened and translucent.
- Add the minced garlic and cook for an additional 30 seconds to release its aroma without burning.
- Pour in the chicken broth, followed by the drained great Northern beans, mild green chiles with their juices, diced chicken breasts, and corn kernels.
- Season the mixture with chili powder, ground cumin, dried oregano, salt, and black pepper.
- Bring the chili to a boil, then reduce the heat to low.
- Cover the pot and let it simmer gently for 10 minutes, or until the chicken is fully cooked and tender.
- To prevent curdling, take about ½ cup of the hot chili and mix it into the sour cream in a small bowl until smooth.
- Stir this mixture back into the pot of chili, ensuring it is well combined and creamy.
- Serve hot and enjoy your flavorful white chicken chili!
Notes
For a thicker chili, mash some of the great Northern beans against the side of the pot before stirring them in. Adjust seasoning to taste.
