White Chicken Chili

This is the best White Chicken Chili I have ever had! And it is perfect for a cold, snowy day- like today. The first time I made this I accidently used jalapenos instead of green chilis, Curtis loved it, and it was too spicy for me to eat. It is so much better with the green chilis! I do add an extra can of drained beans occasionally.


White Chicken Chili
-My Kitchen Cafe-

1.5 lbs. chicken breasts, cooked and shredded (about 3 chicken breasts) (I actually cook my frozen chicken tenders under the broth once I have my soup ingredients all together)
1 medium onion, diced
1 tsp. garlic powder
1 Tbsp. olive oil
2 cans (15 oz. each) Great Northern Beans, rinsed and drained (I DO NOT drain mine)
4 c. chicken broth
1-2 cans (4 ounces each) chopped green chilies
1 tsp. salt
1/2 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. pepper
1/4 tsp. cayenne pepper
1 c. sour cream
1/2 c. whipping cream (or up to 2/3 cup for creamier chili, if desired)

In a large saucepan, saute onion and garlic powder in oil until just translucent. Add beans, broth, chicken, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.Remove from heat and stir in sour cream and cream.

Garnish with fresh cilantro, jack cheese, green onions, tortilla strips, and avocado

Serve immediately.

Serves 4-6.