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30-Minute Creamy White Chicken Chili


  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
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Ingredients

  • 1 tablespoon olive oil
  • 1 1/2 lbs boneless skinless chicken breasts cut into bite-size pieces ((about 3 large breasts))
  • 1 small onion, diced
  • 1 1/2 tsp. garlic powder
  • 1 small jalapeno, finely chopped
  • 4 cans (15 1/2 oz ) great northern beans, drained
  • 3 cups chicken broth
  • 2 cans (4 oz) chopped green chilies
  • 1 1/2 tsp. salt
  • 1 1/2 tsp. ground cumin
  • 1 1/2 tsp. dried oregano
  • 1/2 tsp. corriander
  • 3/4 tsp. black pepper
  • 1 1/2 cups sour cream
  • 3/4 cup half-n-half

Garnishes:

  • Tortilla chips or strips
  • Fresh cilantro
  • Avocado
  • Grated cheese (pepper jack is yummy with it!)
  • Squirt of fresh lime juice

Instructions

  1. In a large dutch oven or pot, saute chicken, onion, garlic powder and jalapeno in olive oil over medium high heat until chicken is no longer pink (about 5-6 mins
  2. Add beans, broth, chilies, salt, cumin, oregano, corriander and pepper. Bring to a boil and reduce hit and simmer 20 mins.
  3. Remove from heat and add sour cream and half-n-half. Stir until well combined.
  4. Serve with fresh cilantro and tortilla chips/strips.
  • Category: Soups/Chili
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