Crowd-Pleaser
White Chicken Chili
Ingredients
- 2 lb boneless skinless chicken breasts, cut into ½-inch pieces
- 6 Tbsp butter
- 1 onion, chopped
- 2 jalapeño peppers, seeded and minced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 2 (15-oz) cans great Northern beans, rinsed and drained
- 2 (4-oz) cans chopped green chiles
- 1 (8-oz) carton heavy whipping cream
- ⅓ cup chopped fresh cilantro
- 1 Tbsp ground cumin
- 1 tsp ground coriander
- 1 (8-oz) carton sour cream
- 1 (8-oz) pkg Monterey Jack cheese, shredded
Instructions
- Lightly season chicken with salt and pepper.
- Melt butter in a large Dutch oven over medium-high heat. Add chicken, onion, jalapeños and garlic; cook, stirring occasionally, until chicken is done and onion is tender.
- Stir in broth, beans, and chiles; bring to a boil over medium heat. Reduce heat, and simmer 30 minutes.
- Stir in cream, cilantro, cumin, and coriander; simmer 10 minutes or until slightly thickened.
- Gradually stir in sour cream and cheese, stirring until cheese is melted.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Fat (g) | 0 | 0 |
| Sat. Fat (g) | 0 | 0 |
| Protein (g) | 0 | 0 |
| Carb (g) | 0 | 0 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 0 | 0 |
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