Hearty, warm and comforting, this Creamy White Chicken Chili recipe is a perfect cold weather meal that's full of chicken, beans, chiles, spices and cheese.
Sour cream, green onions, more cheese, corn chips and/or cilantro for garnish, if desired
Instructions
In a large soup pot, sauté onion in a tablespoon of olive oil over medium heat. Add garlic and stir for 1 minute. Add chicken stock and bring to a boil. Add chicken and simmer until chicken is cooked through and tender; about 15-20 minutes. *Alternatively you could use any leftover or rotisserie chicken - you need about 4 cups.
Remove chicken from the pot and onto a cutting board. Shred with two forks.
Skim any fat or foam from the chicken stock and return chicken to the pot. Stir in green chiles, oregano, chili powder, cumin and white beans. Bring to a boil. Reduce heat to low, cover and simmer for 20 minutes. Stir in cheese or reserve for garnishing each bowl.
Serve hot, topped with desired garnishes.
Notes
This soup can easily be made in a slow cooker! Add all of the ingredients except the cheese and sour cream to the crock pot. Cook on high for 4-5 hours if using raw chicken breasts, and about 2 hours if using pre-cooked. If cooking raw chicken, you will need to shred it once it’s cooked and add it back to the pot, letting it cook for another 30 minutes or so. Add the cheese and sour cream just before serving.I do recommend sauteeing the onions and garlic before adding them to the slow cooker, but it will be ok if you don’t.