This chicken chili recipe is delicious, simple, and a sure hit! It’s been a favorite dish for my family for years – especially my hubby. If I need a go-to recipe to take to a potluck, this is the one I make. I won a chili cook-off with this recipe! Yep, true story!! This is also one of those dishes that are great for leftovers and freezes really well!! I hope this Award Winning White Chicken Chili Recipe becomes YOUR favorite.
Creamy White Chicken Chili
- 4-5 c. cooked, shredded chicken meat rotisserie chicken is perfect
- 1 medium onion
- 1 tsp. garlic powder
- 1 tbsp. vegetable oil
- 2 cans great northern beans 15 oz. cans
- 1 can chicken broth 14 oz. cans
- 2 cans chopped green chilies 4 oz cans
- 1 tsp. salt
- 1 tsp. dried oregano
- ½ tsp. pepper
- ¼ tsp. cayenne pepper
- 1 c. sour cream
- 1 c. heavy whipping cream
In a large saucepan, sauté onion and garlic powder in oil. Add the chicken, beans, broth, chilies and seasonings. Bring to a boil. Reduce heat: simmer, uncovered for 30 minutes.Remove from the heat; stir in sour cream and heavy whipping cream.
*sometimes I add more chicken broth, sour cream and whipping cream to make it a little more soupy.
If you are freezing the chili, I would recommend doubling the batch and eat one now
and one later. Make sure when freezing to let cool and then place in high quality
freezer bags and label the meal.
To cook: pull out of freezer and place in fridge the night before. Sometimes I leave it on the counter for an hour or two and then put in the fridge. It should be mostly thawed. Cook on the stove top til hot – stir well. Do not boil or overcook.