White Chicken Chili
White Chicken Chili is a creamy soup filled with tender chunks of chicken, soft white beans, green chile, and plenty of spices.
Servings: 5 servings
Ingredients
- 1 pound chicken breasts cut into ½" pieces
- 1 medium onion chopped into ½" pieces
- 2 cloves fresh garlic minced, or 1½ teaspoons garlic powder
- 1 tablespoon olive oil
- 30 ounces canned great northern beans or (2) 15-ounce cans
- 2 cups chicken broth or (1) 14-ounce can
- 7 ounces chopped green chile about 1 cup, adjust for more heat
- 1 teaspoon kosher salt
- 1 teaspoon cumin
- 1 teaspoon oregano
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon cayenne pepper
- 1 cup sour cream
- ½ cup heavy cream
- fresh lime wedges for serving
Optional Toppings
- fresh cilantro
- shredded cheese
- sour cream
- sliced avocados
- small tortilla strips
Instructions
- 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, green chile, salt, cumin, oregano, black pepper, and cayenne pepper. Bring to a boil.
- Reduce the heat to low and simmer uncovered for about half an hour. Remove from the heat. In a separate bowl or large measuring cup, whisk together the sour cream and heavy cream. Pour into the hot soup and stir to combine. Scoop into bowls and squeeze lime over each. Serve with the toppings of your choice.
Video
Notes
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.