Creamy White Chicken Chili

My lovely coworker, Connie Ross, at Members Heritage Federal Credit Union, gave me this delicious recipe in 2005.


  • 1 tablespoon oil
  • 1 lb chicken breast, cut into 1/2 inch pieces
  • 1 cup onion, diced
  • 1 1/2 teaspoons garlic powder
  • 2 - 15 oz cans, cannellini beans, drained
  • 2 1/2 cups chicken broth
  • 8 oz green chilies
  • 1 teaspoon salt
  • 1/2 teaspoon pepper 
  • 1 teaspoon cumin 
  • 1 teaspoon oregano
  • 1 cup sour cream
  • 1/2 cup heavy whipping cream or 1/2 & 1/2
  • Optional toppings: diced avocado, cilantro, shredded cheese, hot sauce, tortilla chips or Mexican cornbread
Heat large heavy bottomed pot on medium, add oil, chicken, onion, and garlic. Cook stirring occasionally until chicken is cooked through. Add beans, broth, chilies, and seasonings and bring to a boil. Reduce heat, simmer, uncovered for 30 minutes. Add sour cream and milk. Serve with additional toppings.


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