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  • 1 tablespoon olive oil canola or vegetable oil work fine too
  • 2 large boneless, skinless chicken breasts chopped into bite-sized pieces
  • 1 yellow or white onion finely diced
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 can (15 oz) low-sodium chicken broth
  • 2 cans (15 oz) great northern beans drained & rinsed
  • 1 can (4 oz) chopped green chilies
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • ¼ teaspoon ground black pepper
  • 1 cup sour cream
  • ½ cup heavy cream


  • In a soup pot or stock pot (one with a lid), over medium high heat, add the oil, chicken chunks, onion, salt, and garlic powder. Cook and stir until the meat is no longer pink and it looks cooked.
  • *No need to pull out a thermometer here as the chicken will continue to cook as it simmers for 30 minutes. Just make sure the chicken is white and that it looks cooked.
  • Drain the excess liquid/water from the chicken cooking.
  • Add the chicken broth, drained & rinsed beans, green chilies, cumin, oregano, and pepper to the pot. Bring to a boil. Once boiling, reduce heat to medium low, cover with a lid and let it simmer for 30 minutes.
  • *I blend up the chicken broth + green chilies in the blender before adding it into the soup pot. We don't like green chili chunks. This is totally optional depending on preference.
  • When done simmering, add the sour cream and heavy cream. Stir to mix it all together and to let the sour cream melt into the chili. Heat for a few minutes before serving.
  • Serve with tortilla chips and shredded Monterey Jack cheese. You can also garnish with jalapenos for some spice or use Pepper Jack cheese.

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