White Chicken Chili
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
 
Recipe adapted from and with thanks to Mel's Cafe
Course: Main Course
Cuisine: American
Keyword: creamy white chicken chili
Servings: 4 servings (I usually double the recipe, so we have leftovers.)
Calories: 606 kcal
Ingredients
  • 1 pound chicken breasts cut into 1/2" pieces
  • 1 medium onion chopped into 1/2" pieces
  • 2 cloves fresh garlic minced, 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) 14 ounce can
  • 1 7 ounce 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
Instructions
  1. STOVE-TOP DIRECTIONS: 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.
  2. Reduce the heat and simmer uncovered for about half an hour. Remove from the heat. Whisk together the sour cream and heavy cream, pour into the hot soup and stir to combine. Serve immediately. Enjoy!
  3. 15 MINUTE DIRECTIONS: In a large saucepan, over medium heat, heat the oil. Add the onion, fresh garlic and saute 2 minutes, until fragrant. Add the broth, beans, chile and the spices. Bring to a boil. Add 3 cups COOKED chopped chicken. Reduce the heat and simmer uncovered for 5 minutes. Remove from the heat. Whisk together the sour cream and heavy cream, pour into the hot soup and stir to combine. Serve immediately. Enjoy!
  4. CROCK-POT DIRECTIONS: Combine all ingredients (except the sour cream and heavy cream) in a crock-pot set to LOW heat. I've made this with both fresh and frozen chicken breasts. When cooking in the crock-pot, it isn't necessary to dice the chicken first. Cook for 5-7 hours, if the chicken is frozen, if will take the full 7 hours. (I've also cooked this on high, when in a hurry. It takes about 3-4 hours that way.)
  5. Once the chicken is cooked and tender, shred lightly with two forks or tongs. Toss it in the juices as you shred gently. Whisk together the sour cream and heavy cream until smooth and then pour over the mixture in the crock-pot. Stir to combine and cook on low for another half hour or so, until the soup is warm throughout. Enjoy!
  6. FREEZER MEAL: Let the soup cool completely before transferring to freezer
  7. safe containers. Soup can be reheated in the microwave or it can be thawed
  8. first and then reheated on the stove-top. I've also prepped all ingredients except the cream and sour cream and frozen the uncooked mixture in a large Ziploc freezer bag. When ready to cook, thaw completely and then cook as outlined above.
Notes

I've included directions below for making this soup on the stove, in the crock-pot, and even as a lightning fast 15 minute meal made with pre-cooked chicken.