Creamy White Chili
Updated: Jan 10, 2020
This soup was a 110% home run. I have a standard white chili recipe, one that I’ve loved for years and refer back to time and time again. Its position, however, is in peril. I tried this recipe on a whim last night after randomly clicking on a picture on the sidebar at Mel’s Kitchen Cafe. We were having our small group over for dinner and I was feeling particularly uninspired for a second soup to make (this was soup #1, also a great recipe, easy and healthy, but it was completely overshadowed by the rave reviews for this white chili).
I happened to have all of the ingredients on hand except for enough sour cream to multiply the recipe by 1.5. I would have had all of the recipes for my standard white chili, but then we would have missed out on the deliciousness that is this new recipe, wouldn’t we?
Here’s a link to the original recipe; through multiplying the recipe and a subsequent a mental error, I changed it a little bit (specifically, more chicken broth), but that obviously wasn’t too much to its detriment. I look forward to trying the slow cooker version in the near future.
Creamy White Chili
2 pounds boneless, skinless chicken breasts, cut into 1/2-inch cubes (I used two of those giant breasts from Costco) 1 1/2 medium onions, chopped 3 teaspoons fresh garlic, finely minced 1 1/2 tablespoons oil 3 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained 1 box (32 oz) chicken broth 3 cans (4 ounces each) chopped mild green chilies, or 2-7 oz cans 1 teaspoon salt 1 1/2 teaspoons ground cumin 1 1/2 teaspoon dried oregano 3/4 teaspoons ground white pepper 1/4 teaspoon cayenne pepper (use more if you want more kick – this soup had a small amount, but it was definitely there) 1 1/2 cups sour cream 3/4 cup whipping cream Fresh cilantro, for garnish (optional)
In a large saucepan, saute chicken, onion and garlic powder (or fresh garlic, if using) in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Garnish with fresh cilantro, if desired. Serve immediately. This is especially good served with tortilla chips.
Slow Cooker Option: In a medium round slow cooker, place 1 pound chicken breasts (fresh or frozen) without cubing them. Add the chopped onion, garlic powder, beans, green chiles and all of the spices. Do not add the sour cream or whipping cream yet! Reduce the chicken broth to 12 ounces (about 1 1/2 cups) and pour in over the other ingredients. Stir the mixture around a bit to incorporate the dry spices. Cook on low for 5-7 hours (if using frozen chicken you’ll cook on the longer end of that spectrum, fresh chicken will cook in less time). Remove the chicken to a cutting board and shred in bite-size pieces. Stir back into the slow cooker. In a small bowl or liquid measuring cup, whisk together the sour cream and whipping cream until smooth. Whisk the cream mixture into the crockpot with the other ingredients. Let the soup cook until heated through. Serve.