Spring keeps teasing us with its back and forth sunny days and rainy days. Right now we are even getting snow! But that’s Utah for ya, you can easily get all four seasons in one day.
Anyways, when the weather is a little bit dreary, I love nothing more than eating a hot bowl of soup. And this White Bean Chicken Chili is easily a favorite. I could eat this at least once a week and not get sick of it. It’s creamy, spicy, and hearty without feeling heavy. I try to make sure I have the ingredients for this recipe because it always sounds good and comes together so quickly.
This recipe is very easy; just cook up the chicken with some onion and add the rest of ingredients. Simmer for half an hour, add in sour cream and whipping cream, and then enjoy!
The only modification I would suggest is that if you have children, the cayenne pepper can add a bit of a kick, so you could consider omitting that. It will still taste just as delicious, just not quite as spicy.
White Bean Chicken Chili
Ingredients
- 1 lb. chicken, cut into 1/2-inch cubes
- 1/2 medium onion, chopped
- 1 1/2 tsp. garlic powder
- 1 Tb. vegetable oil
- 2 cans Great Northern white beans, drained & rinsed
- 2 cans chicken broth
- 1 (4 oz.) can diced green chiles
- 1 tsp. dried oregano
- 1/4 tsp. cayenne pepper
- 1 tsp. ground cumin
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 c. sour cream
- 1/2 c. whipping cream
Instructions
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Sauté chicken, onion, and garlic powder in the oil.
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In a large pot, add beans, broth, chiles, and seasonings. Bring to a boil.
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When chicken is cooked, add to the large pot. Once the soup is boiling, reduce heat and simmer uncovered for 30 minutes.
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Remove from heat. Stir in sour cream and whipping cream. Serve immediately. Top with shredded cheese if desired.
Recipe Notes
Consider omitting the cayenne pepper to reduce the spiciness.
