White Chicken Chili
An easy weeknight dinner, perfect for a chilly night.
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27m
1 Review
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Equipment List
- Dutch oven or large pot
- Colander
Ingredients
- 2 Tbsp olive oil
- Small onion- diced
- 3 cloves garlic- minced
- 1/8 c white wine
- 4 c chicken broth
- 2 cans Navy beans- rinsed and drained
- 2 cans Great Northern beans- rinsed & drained
- 2 cans diced green chiles
- Juice of one lime
- 1 tsp salt
- 1 tsp cumin
- 1/2 tsp dried oregano
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1.25 lbs chicken breast- cooked & shredded
- 1/2 c heavy cream
- 1/2 c sour cream
- 2 c Monterrey jack cheese- shredded
- Optional toppings include additional sour cream, additional shredded cheese, avocado, cilantro, tortilla strips
Preparation Instructions
- Cook and shred chicken
- Shred cheese
- Rinse & drain beans
- Dice onion
- Mince garlic
Cooking Instructions
- Preheat to 137°F
- Add 2 Tbsp olive oil to pan
- Add Small onion to pan
- Saute, stirring occasionally
- Add 3 cloves garlic to pan
- Stir ingredients
- Saute & stir occasionally
- Add 1/8 c white wine to pan
- Deglaze pan
- Add 4 c chicken broth to pan
- Add 2 cans Navy beans and 2 cans Great Northern beans to pan
- Add 2 cans diced green chiles to pan
- Add Juice of one lime to pan
- Add 1 tsp salt , 1 tsp cumin , 1/2 tsp garlic powder , 1/4 tsp black pepper and 1/2 tsp dried oregano to pan
- Add 1.25 lbs chicken breast to pan
- Stir ingredients
- Continue cooking & stirring occasionally
- Add 1/2 c heavy cream to pan
- Add 1/2 c sour cream to pan
- Add 2 c Monterrey jack cheese to pan
- Stir ingredients
- Continue cooking, stirring occasionally until fully blended
- Remove from heat
Finishing Instructions
- Ladle into bowls and top with additional shredded cheese, sour cream, avocado, cilantro, & tortilla strips.
Reviews
Amanda Marks
Love this recipe! Easy to follow and a quick meal
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