Creamy White Chili

Yield

8 servings

15

40

1 tablespoon: olive oil

1 pound: skinless, boneless chicken breast halves, cut into 1/2-inch cubes

1: onion, chopped

2 cloves: garlic, chopped

2 (15.5 ounce) cans: great Northern beans, rinsed and drained

1 (14.5 ounce) can: chicken broth

2 (4 ounce) cans: chopped green chiles

1 teaspoon: salt

1 teaspoon: ground cumin

1 teaspoon: dried oregano

1/2 teaspoon: ground black pepper

1/4 teaspoon: cayenne pepper

1 cup: sour cream

1/2 cup: heavy whipping cream

Heat olive oil in a large saucepan over medium heat; cook and stir chicken, onion, and garlic into the hot oil until chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes.

Mix Great Northern beans, chicken broth, green chiles, salt, cumin, oregano, black pepper, and cayenne pepper into chicken mixture; bring to a boil. Reduce heat and simmer until flavors have blended, about 30 minutes.

Remove chili from heat; stir in sour cream and whipping cream until incorporated.

Calories: 334 kcal

Carbohydrates: 29.7 g

Cholesterol: 63 mg

Fat: 15.1 g

Fiber: 6.4 g

Protein: 21.3 g

Sodium: 888 mg