Today I want to share a recipe with you that my family absolutely loves – white chicken chili. It’s creamy chili, full of chicken, great northern beans, and flavorful spices.
A few years ago my extended family put together a cookbook of family recipes asking everyone to submit their favorite recipes (those are my great grandparent’s on the cover!).
I absolutely love the book because not only does it contain old family recipes and dishes that have become a tradition at our gatherings or during the holidays, but I’ve also found a ton of interesting and delicious recipes that my relatives enjoy in their homes. The cookbook is from my paternal grandmother’s (Nanny) side of the family. She was one of eleven kids, so our family is very big and our family reunions always have upwards of 100 people in attendance. I’ll probably be sharing several recipes from this book but one of my favorites is a recipe for white chicken chili that my dad’s first cousin’s wife (what a mouthful…), Betsy, submitted. We made a few modifications to the recipe and my family makes this chili a lot, especially in the winter, and we usually double the recipe to make sure we have lots of left overs, it’s so good! Next time you need to keep warm or just want a really yummy meal, make a pot of this chili!
First you cut up some boneless, skinless, chicken breasts into cubes, chop up some onion, and mince some garlic. Then you throw it in a pot with some olive oil until the chicken is cooked.
Then throw in some great northern beans.
And some green chiles
And spices, cumin, oregano, cayenne pepper, salt & pepper.
You bring everything to a boil then lower the heat and simmer for 30 minutes.
Then you turn off the heat, stir in some sour cream.
You can also add some heavy cream if you want to make it extra creamy.
Finally,ladle some into a bowl, top with some shredded Monterey Jack cheese, and serve!
White Chicken Chili
1 tablespoon olive oil
1 lb. boneless, skinless, chicken breasts – cubed
1 medium sweet onion – chopped
2 cloves garlic – minced
31 oz. canned great northern beans
15 oz. can chicken broth
8 oz. canned chopped green chiles
1 teaspoon ground cumin
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper
salt & pepper to taste
1 cup sour cream
1/2 cup heavy cream (optional)
shredded Monterey Jack cheese (optional for serving)
– Place the oil in a large pot and cook chicken, onion, and garlic until chicken is done
– Add the beans and stir
– Stir in the chicken broth
– Add the chiles and seasoning
– Bring to a boil, then reduce heat and simmer uncovered for 30 minutes
– Turn off the heat and stir in the sour cream and whipping cream (if using)
– Serve immediately, topping with shredded cheese if desired