White Chicken Chili

We just loooove chili in our house. I mean, is there really a more perfect meal when the weather gets chilly? As much as I love a chili that takes the whole day to simmer, I love this recipe for it’s simplicity and quick cooking time. Perfect for one of those “MAN I do NOT feel like cooking tonight, but we can’t eat out again this week” nights. I’d be willing to bet you’ve got the staples for this chili in your pantry as well, so don’t wait to try it!

2 tbsp olive oil, divided
1 lb. boneless, skinless chicken breasts, cut into cubes
1 medium onion, chopped
3 cloves garlic, minced
1 tsp kosher salt
1 tsp cumin
1 tsp dried oregano
½ tsp ground black pepper
¼ tsp cayenne pepper
2 cans white beans, drained and rinsed
1 can chicken stock
2 small cans diced green chiles
1 cup plain greek yogurt (or sour cream)
½ cup heavy cream or half-and-half
Fresh cilantro and paprika, for garnish

In a large saucepan or stockpot, heat 1 tablespoon of your olive oil over high heat. Add your diced up chicken to the pot…
And sauté until no longer pink. Remove to a plate and set aside.

Add additional tablespoon of oil if necessary, then the onion. Cook until translucent and soft, then add this yummy looking and smelling array of spices! Cook just another 30-60 seconds, or until fragrant.

I wish you could smell this. Smell’onet, coming to a computer near you!

Return chicken to pot along with chicken stock, green chiles, and beans. Bring to a boil, then reduce heat to simmer for about 30 minutes.
When done simmering, turn off heat. Stir in yogurt and heavy cream. Mmmmm.

Taste and season as needed. Ladle up a bowl and garnish with cilantro and paprika. This would be lovely with some smoked Gouda as well I think!


Recipe from Annie’s Eats.


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