Creamy White Chicken Chili

Well it looks like another chilly day here, and that calls for a bowl of chili! My favorite chili is this Creamy White Chicken Chili. Now don't get me wrong, I love the traditional tomato based chili, however if I were to choose between the two versions I would go with the chicken. It is creamy with a hint of heat, and still pairs well with cinnamon rolls!

You can add as little or as much cayenne as you want to control the heat, and even add a touch of cumin to add an earthy flavor.

White Chicken Chili

Author: The Marigold Kitchen

This is hands down my favorite version of chili!

Ingredients:

• 1 1/2 pounds chicken, cubed
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 Tablespoon oil
• 2 cups chicken broth
• 1 4 ounce can chopped green chilies
• 2 14 ounce cans northern beans, drained and rinsed
• 1/4 teaspoon cayenne pepper
• 1 teaspoon oregano
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup sour cream
• 1 cup heavy cream

Instructions:

How to cook White Chicken Chili

1. In a dutch oven, saute chicken and onion in the oil until chicken is cooked through. Add garlic, cook two minutes longer.
2. Add the chicken broth, beans, chilies, cayenne pepper, oregano, salt, and black pepper. Bring to a boil, reduce heat and simmer for 30 minutes.
3. Add sour cream and heavy cream. Stir until sour cream is incorporated. Do not boil once you add the sour cream and heavy cream.
4. Serve with your choice of toppings.

Created using The Recipes Generator