White Bean Chicken Chili

For some reason I wasn’t able to imagine what all these chili ingredients would taste like together. Although I knew it would be tasty, I didn’t realize just how good it really would turn out. I actually wish I had made a double batch, but with how easy and quick it is to make it’s not a pain to make twice! And although it’s already hitting the high 70s and low 80s here in Memphis, TN I don’t think it could ever be too warm outside for this chili. It’s too delicious to say no.

What I may end up doing is making a double batch and freezing half of it. I love freezable meals!


1 lb boneless, skinless chicken breasts, cut into 1/2 -inch cubes

1 medium onion, chopped

1-1/2 tsp garlic powder

1 Tbsp olive oil

2-15.5 oz cans Great Northern beans, drained and rinsed

1-14.5 oz can reduced sodium chicken broth

2-4 oz cans diced green chiles

1 tsp salt

1 tsp cumin

1 tsp dried oregano

1/2 tsp pepper

1/4 tsp cayenne pepper

1 cup reduced fat sour cream

1/2 cup whipping cream

Fresh cilantro and paprika, for garnish


  1. In a large saucepan or Dutch oven, sauté chicken, onion and garlic powder in oil until chicken is no longer pink.  Add beans, broth, chiles and seasonings.  Bring to a boil.  Reduce heat to a simmer; let simmer, uncovered, for 30 minutes.
  2. Remove from the heat and stir in the sour cream and whipping cream.  Sprinkle with paprika and top with fresh cilantro for garnish, if desired.

Source: Annie’s Eats

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