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!