Updated: Feb 8, 2021
This is truly the most amazing white chicken chili recipe I have tasted. I cut the sour and whip cream in half from the original recipe. You can modify those quantities up or down to your liking and it won't effect the amazing flavor at all! Also you can modify the spice level, as well. I can't handle anything super spicy and I love this. There is definitely a kick to it, but just the right amount if you don't mind a little spice!
INGREDIENTS (serves 5 but I would double it for leftovers or for a special delivery!)
1 lb boneless skinless chicken breast, cut into 1/2 inch cubes 1 medium onion diced
1.5 teaspoons garlic powder
1 tablespoon vegetable oil
2 (15.5 ounce) cans great northern beans rinsed and drained (14.5 ounce) can chicken broth 1 teaspoon salt
1 teaspoon oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1/2 cup sour cream
1/8th cup whipping cream
2 (4 ounce) cans diced green chillies
In large saucepan, saute chicken, onion and garlic powder in oil til chicken is no longer pink.
Add beans, chilies, seasonings and chicken broth.
Bring to a boil.
Reduce heat and simmer (uncovered) for 30 minutes.
Remove from heat, stir in sour cream and whipping cream.
(modified from food.com)
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