Dylan’s friend passed along this recipe to us, and it is definitely a keeper. It’s simple, very satisfying, and makes a big batch—you can easily feed a large group or just have a bunch of leftovers for lunches later in the week. My favorite part is that it is easy to put together, and it only takes one pot. Gotta love that for clean-up!
P.S. If you are looking for a good red chili recipe, here’s The Only Chili Recipe You Will Ever Need.
White Chicken Chili
2 lbs boneless chicken breasts, cut into 1/2 inch cubes
2 medium yellow onions, chopped
3 teaspoons garlic powder
2 tablespoons olive oil
4 (15 1/2 ounce) cans Great Northern Beans, drained and rinsed
2 (14 1/2 ounce) cans chicken broth
4 (4 ounce) cans diced green chilies
2 teaspoons salt
2 teaspoons oregano
1 teaspoon pepper
1/2 teaspoon cayenne pepper
2 cups sour cream
1 cup whipping cream
Avocado, shredded cheddar cheese, and corn chips, for serving
In large saucepan, sauté chicken, onion, and garlic powder in oil until chicken is no longer pink.
Add beans, chilies, chicken broth, and seasonings. Bring to a boil.
Reduce heat and simmer uncovered for 30 minutes.
Remove from heat, and stir in sour cream and whipping cream.
Ladle into bowls and serve.
Serve with avocado, cheddar cheese, and corn chips.