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White Chicken Chili

Creamy, rich and full of cumin goodness. This soup recipe is hearty and definitely a family favorite!
Author: Pamela Baker

Ingredients

  • 1 pound boneless skinless chicken breasts, cut into ½-inch cubes
  • 1 medium onion chopped
  • 1-1/2 tspn garlic powder
  • 1 tbsp canola oil
  • 2 cans 15-1/2 ounces each great northern beans, rinsed and drained
  • 1 can 14-1/2 ounces chicken broth
  • 2 cans 4 ounces each chopped green chilies
  • 1 tsp salt
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • ½ tsp pepper
  • ¼ tsp cayenne pepper
  • 1 cup 8 ounces sour cream
  • ½ cup heavy whipping cream

Instructions

  • In a large saucepan, saute 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 hit; simmer, uncovered, for 30 minutes.
  • Remove from heat; stir in sour cream and cream.