This easy Creamy White Chicken Chili is one of our favorite soups! Made with simple ingredients, it’s the perfect recipe to cozy up with in cooler weather.
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I love soups. In fact, I love them so much that I could eat them every day, at least during the winter months! And honestly, some weeks that almost happens at our house. Thankfully my family enjoys soup almost as much as I do, otherwise I’d be in trouble!
This Creamy White Chicken Chili is one of my go-to soup recipes. It’s super fast to throw together (especially if you use leftover chicken), is full of flavor and filling too! Serve it with crusty bread and a salad and you’ll have a meal that is sure to satisfy!
If you’re not a fan of food with a tiny bit of a kick, I’d recommend cutting back the cumin to ½ tsp. and the black pepper to ¼ tsp. I personally don’t think it is super spicy but my family prefers when I make the adjustments to tone it down a little.
So play around with it and make it to suit your taste. To me, that’s half the fun of cooking anyway!
Looking for a great place to get quality fresh chicken? Check out Savory Butcher! They are a growing company and aren’t available in all areas, but are slowing expanding their market! They regularly have boneless, skinless chicken breast for $2.19/lb. And they also have ground beef for $3.19/lb. as well as bacon, ham and other meat too!
Creamy White Chicken Chili
Creamy White Chicken Chili
Ingredients
- 1 lb. chicken breast, cubed* (see Notes below if using cooked chicken)
- 1 med. onion, chopped
- 1 tbsp. vegetable oil
- 2 cans (15.5 oz. each) Great Northern Beans, rinsed & drained
- 1 can (14.5 oz.) chicken broth
- 1 1/2 tsp. garlic powder
- 1 tsp. salt
- 1 tsp. ground cumin
- 1 tsp. dried oregano
- 1/2 tsp. black pepper
- 1/4 tsp. cayenne pepper
- 1 cup sour cream
- 1/2 cup milk
Instructions
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In a large saucepan over medium heat, saute chicken and onion in oil until chicken is no longer pink.
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Add beans, broth and seasonings. Bring to a boil.
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Reduce heat; simmer uncovered for 30 minutes.
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Remove from heat; stir in sour cream and milk. Serve immediately.
Recipe Notes
* Or simply use 2 to 3 cups cooked, chopped chicken and add along with the beans, broth and seasonings.
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