Creamy White Chicken Chili

This extreme winter weather has put me in the mood for soup.  I have made so many wonderful soup recipes this winter, but this one has got to be my favorite.  It’s so easy and simple, yet so tasty.   We have a teenage exchange student from Germany staying with us for the school year and he has quite the appetite.  If you have some big eaters in your home, you may want to double this recipe.

Creamy White Chicken Chili

1 lb. chicken breast, cut into cubes

1 medium onion, chopped

1 ½ tsp garlic powder

1 Tbsp oil

2 cans (15 oz) great northern beans, rinsed & drained

1 can (14 oz) chicken broth

2 cans (4 oz) green chilies

1 tsp salt

1 tsp ground cumin

1 tsp dried oregano

½ tsp pepper

1 tsp chili powder

1 cup whipping cream

In a large saucepan, sauté chicken, onion and garlic powder in oil until chicken is no longer pink.  Add the beans, broth, chilies, and seasonings.  Bring to a boil.  Reduce heat; simmer, uncovered for 30 minutes.  Remove from heat; stir in whipping cream.  Serve immediately.

Thanks to my friend Lori for another wonderful recipe!

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