Ingredients

The following ingredients have 9 Servings
  • 1/4 cup vegetable oil, -divided
  • 2 pounds boneless, skinless chicken breasts, (cut into 1-inch cubes)
  • 1 cup yellow onion, (diced)
  • 4 large cloves garlic, (minced)
  • 1 (14.5-ounce) can chicken broth
  • 2 (15-ounce) cans great Northern beans, (drained and rinsed)
  • 1 (7-ounce) can mild green chiles, (diced)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1/4 teaspoon cayenne pepper
  • 1 cup sour cream
  • 1/2 cup heavy whipping cream
  • cheddar or jack cheese, (shredded)
  • tortilla chips (crushed)
  • cilantro (chopped)
  • jalapeno (slice into rings or chopped)

Instruction

  • In a large pot, heat 2 tablespoons oil over medium-high heat and brown chicken in batches. Remove browned chicken onto a plate and set aside.
  • Reduce the heat to medium, add remaining 2 tablespoons oil and saute onion and garlic until onion softens about 6-7 minutes. Add chicken broth and scrape up any brown bits remaining on the bottom of the pan.
  • Add beans, green chilis, salt, black pepper, cumin, oregano, cayenne, and browned chicken along with any juices that have accumulated on the plate. Bring to a boil, then reduce heat immediately and simmer for 30-40 minutes. Adjust seasoning as needed.
  • Remove chili from heat and mix in sour cream and heavy cream until blended.
  • Ladle into individual bowls and top as desired. Serve!