White Bean Chicken Chili Recipe

Here is the recipe for the chili I have raved to everyone about.  I have found many variations online but this is the one that is perfect for me and my family (and coworkers)!

  • 1-1/2 – 2 pounds boneless skinless chicken breasts, cut into “chunks”   
  • 1 medium onion, chopped to your liking (depending on who is eating it, I might even mince)
  • 2 teaspoons garlic powder
  • 1 tablespoon canola oil
  • 2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
  • 1 can (14-1/2 ounces) chicken broth
  • 1 can (7 ounces) chopped green chilies
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 1 cup (8 ounces) sour cream
  • 1/2 cup heavy cream
  • In a large saucepan, sauté the chicken, onion and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
  • Remove from the heat; stir in sour cream and cream. Makes about 7 servings.  
  • It is fabulous with red pepper flakes!
 
Also – you can put all ingredients in a crock pot and cook that way – just don’t add the sour cream or heavy cream until just before you serve it!

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