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Creamy White Chicken Chili

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A comforting and creamy white chicken chili made with tender white meat chicken, aromatic vegetables, green chiles, great northern beans, and finished with cream for a rich texture.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 pound boneless skinless chicken breasts, chopped
  • 1 (4-ounce) can diced green chiles
  • 2 (15-ounce) cans great northern beans, drained and rinsed
  • 4 cups chicken broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup heavy cream
  • Salt and pepper to taste
  • Optional garnishes: corn chips, sliced jalapeños, hot sauce

Instructions

  1. Heat olive oil in a large pot over medium heat. Add chopped onion and garlic; cook until softened, about 3-4 minutes.
  2. Add chopped chicken to the pot and cook until no longer pink, about 5-7 minutes.
  3. Stir in diced green chiles, great northern beans, chicken broth, cumin, oregano, and cayenne pepper.
  4. Bring the mixture to a boil, then reduce heat and simmer uncovered for 30 minutes to blend flavors.
  5. Stir in heavy cream and cook for an additional 5 minutes. Season with salt and pepper to taste.
  6. Serve hot, garnished with corn chips, sliced jalapeños, and hot sauce if desired.

Notes

Simmering the chili uncovered helps concentrate the flavors. Adding cream at the end gives the chili a rich, smooth texture without overpowering the spices. Garnishes like jalapeños and hot sauce add a nice spicy contrast.

Nutrition

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