This is my all time favorite chili recipe! It's rustic and hearty, warm and comforting. It's pure perfection on a chilly fall day. My friend Katie made this chili for me years ago and I fell in love instantly. It's her mother's recipe. Thanks Mrs. Lamont!
Yesterday, it was finally chilly enough here in Paradise to start a fire in our wood stove. That's when I knew that it was time for white chicken chili! We had friends coming over so I doubled the recipe. This chili recipe is not as thick as others, so you wanna make sure that you have some fresh warm bread to soak up all of the deliciousness.
White Chicken Chili
- 1 lb. boneless chicken breast, cubed
- 1 medium onion, chopped
- 1 1/2 tsp. garlic powder (I also add fresh minced garlic, if I have any laying around)
- 1 Tbsp. olive oil
- 1 (4 oz.) can diced green chilies
- 2 Tbsp. diced jalapenos (optional, if you don't like it hot)
- 1 (14.5 oz.) can chicken broth
- 2 (15 oz.) cans Great Northern Beans, rinsed and drained
- 1 tsp. salt
- 1 tsp. cumin
- 1 tsp. oregano
- freshly ground black pepper, to taste
- 1 cup sour cream
- 1/2 cup whipping cream
Heat olive oil in a large pot. Add cubed chicken, diced onion, and garlic powder to the pot and sauté until the chicken is cooked and the onions are translucent. While the chicken is cooking, rinse and drain the beans.
Add the chilies, jalapenos (if using), broth, beans, salt, cumin. oregano, and black pepper to the pot and stir. Bring to a boil, then reduce heat and simmer (uncovered) for 30 minutes.
After simmering, remove the pot from heat. Stir in sour cream and whipping cream. Serve warm with fresh bread for dipping.
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