Some tips that I found to be successful in making this Creamy White Chili:
2. For a rich flavor without too much salt, try Johnny’s Garlic Spread. It is a spice staple I have come to have around my house. I have found it most frequently at Costco, but most grocers carry it.
3. I prefer the sauté method of cooking my chicken, but everything can be cooked in the crockpot!
4. Buy the “mild” green chilies if cooking for children. Unless you and your kids like the heat the grab the medium or hot can! But just note- not all green chilies are the same heat levels.
This image above is the chicken, onion, and garlic prepped and ready to be sautéed. And can we take a minute to admire this gorgeous Staub pot? It’s technically called a cocotte or dutch oven. It’s one of the most amazing pots I own. If you haven’t ever heard of Staub go do a little research and you will be impressed with this French company. This pot works great for this creamy white chili.
- 3 large boneless/skinless chicken breats cut into bite size pieces
- 1 medium onion diced
- 1 tsp minced garlic
- 3 15.5 oz cans great northern white beans rinsed and drained
- 1 can (14.5 oz) chicken broth
- 2 (4oz) cans chopped green chilies
- 1 tsp ground cumin
- 1 tsp Johnny's Garlic Spread (or just salt)
- 1 tsp dried oregano leaves
- a few twists of pepper grinder (or 1/2 tsp)
- Creamy goodness:
- 1 cup sour cream
- 1/2 cup whipping cream
- Crock pot chicken for the afternoon OR cook in a large sauce pan saute chicken, onion, and garlic until chicken has a few brown sides and no pink.
- Add beans, broth, chilies, and seasonings.
- Bring to a boil then reduce heat and let simmer about 20 mins uncovered.
- Remove from heat and stir in sour cream and cream.
- Serve immediately.