White Chicken Chili is a creamy soup filled with tender chunks of chicken, soft white beans, green chile, and plenty of spices.
Course: Main Course
Keyword: creamy white chicken chili
Servings: 4servings (I usually double the recipe, so we have leftovers.)
1poundchicken breastscut into 1/2" pieces
1medium onionchopped into 1/2" pieces
2clovesfresh garlicminced, or 1 1/2 teaspoons garlic powder
3cups cooked great northern beansor 2 cans
2cupschicken brothor (1) 14 ounce can
1 7 ounce can of chopped green chile
1/2teaspoonfreshly ground black pepper
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.
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.
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.
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.)
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!
FREEZER MEAL: Let the soup cool completely before transferring to freezer-safe containers. Soup can be reheated in the microwave or it can be thawed 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.