Creamy White Chicken Chili is loaded with shredded chicken, white beans, sour cream, jalapenos, and seasonings and spices. It's so easy, hearty, filling, and the perfect cold-weather staple! Only takes 30 minutes from start to finish.
- 1 tbsp oil
- 1 large onion, finely diced
- 4 garlic cloves, minced
- 32 ounces chicken stock
- 2 ½ cups shredded chicken
- 2 (15) ounce cans great northern beans, drained
- 4 ounce can green chiles
- 1 jalapeno, finely diced
- ½ tsp dried oregano
- 2 tsp cumin
- salt and pepper, to taste
- 1 tbsp lime juice
- ½ cup heavy cream
- ½ cup sour cream
- green onions, sliced (to garnish)
- jalapeno, sliced (to garnish)
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Preheat a dutch oven or large soup pot until warm. Place the oil and onions in the pot and saute until the onions are translucent.
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Place the garlic, chicken stock, shredded chicken, great northern beans, green chilis, jalapeno, oregano, cumin, and lime juice into the pot and mix until combined. Taste and season with salt and pepper.
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Bring the chili to a boil, cover and reduce the heat and simmer over medium heat for 20 minutes.
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Remove the lid and stir in the heavy cream and sour cream. Simmer on low for another 10 minutes.
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Serve with sliced green onions and sliced jalapenos (optional).