White Chicken Chili

 

Ingredients:

• 1 lb boneless, skinless chicken breasts, cubed
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 cans (15 oz each) great northern beans, drained and rinsed
• 1 can (14.5 oz) chicken broth
• 2 cans (4 oz each) chopped green chilies
• 1 tsp salt
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper
• 1 cup sour cream
• 1/2 cup heavy cream
• Monterey Jack cheese, for garnish
• Fresh cilantro, for garnish (optional)

Instructions:

1. Cook the Chicken Mixture: In a large pot over medium heat, sauté the cubed chicken, onion, and minced garlic until the chicken is no longer pink.

2. Add Beans and Seasonings: Stir in the drained and rinsed great northern beans, chicken broth, chopped green chilies, salt, ground cumin, dried oregano, black pepper, and cayenne pepper.

3. Simmer: Bring the mixture to a boil. Reduce the heat to low and simmer, uncovered, for 30 minutes, stirring occasionally.

4. Finish the Soup: Remove the pot from the heat. Stir in the sour cream and heavy cream until well combined.

5. Serve: Ladle the soup into bowls. Garnish each serving with shredded Monterey Jack cheese and fresh cilantro, if desired.

Enjoy this hearty and flavorful Chicken and White Bean Chili!