This creamy white chicken chili is so hearty and satisfying that your family will request it week after week. Serve it with a side salad and crusty bread for a complete meal.
1 tablespoon vegetable oil
2 large boneless, skinless chicken breasts, cut into ½-inch cubes
1 medium onion, diced
4 large garlic cloves, minced
4 cups chicken stock
1 can (15-ounces) creamed corn
2 (4-ounce) cans chopped green chiles
2 cans (15 ½-ounces) Great Northern White Beans, drained
1 jar (16-ounces) green salsa
1 teaspoon salt
2 teaspoons cumin
1 teaspoon chili powder
1 teaspoon dried Mexican oregano
1 teaspoon white pepper
1 cup sour cream
½ cup half and half
¼ cup chopped cilantro
¼ fresh lime
In a large Dutch oven, warm the oil over medium heat until shimmering.
Saute the chicken, onions, and garlic, stirring constantly, until the chicken is no longer pink – about 10 minutes.
Pour in the chicken stock, creamed corn, green chiles, beans, salsa, salt, cumin, chili powder, oregano, and white pepper.
Bring the mixture to a boil. Reduce the heat to low and simmer, uncovered, for 30 minutes.
Whisk in the sour cream and heavy cream until well incorporated.
Warm, stirring constantly, until the mixture is hot – about 5 minutes.
Stir in the cilantro and squeeze ¼ lime. Stir well.
- Category: Starters - Soups
- Method: Simmer
- Cuisine: American
Keywords: white chicken chili, chili recipes, chicken recipes, soup recipes, weeknight dinner ideas, chicken recipes