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Creamy White Chili

1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes 1 medium onion, chopped 1-1/2 teaspoons garlic powder 1 tablespoon 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 chiles


1 teaspoon salt 1 teaspoon ground cumin 1 teaspoon dried oregano 1/2 teaspoon pepper 1/4 teaspoon cayenne pepper 1 cup sour cream 1/2 cup heavy whipping cream Optional: Tortilla chips, shredded cheddar cheese, and sliced seeded jalapeno pepper

Heat oil, sauté chicken, onion, and garlic. Add beans, broth, chiles, and seasonings. Bring to boil, then simmer.

After simmering for 30 mins, take off heat. Stir in sour cream and heavy cream for richness and depth of flavor. 

For an added crunch, consider topping with tortilla chips, cheese, and jalapenos. A perfect Tex-Mex twist! 

This recipe offers a satisfying blend of savory chicken, hearty beans, and spicy chiles, all in a creamy broth. 

The combination of creamy sour cream and indulgent heavy cream brings a luxurious texture to this comforting dish. 

With its bold flavors and creamy finish, this soup is sure to become a family favorite on chilly evenings.