White Bean Chili with Chicken

White Bean Chili with Chicken


1 lb. chicken cut into 1/2 inch cubes

1/2 medium onion, chopped

1 1/2 tsp. garlic powder

1 tablespoon vegetable oil {or you can substitute olive or canola for a healthier option}

2 cans great northern beans, rinsed and drained

1 can chicken broth

1 can chopped green chiles

1 tsp. salt

1 tsp. ground cumin

1 tsp. dried oregano

1/2 tsp. pepper

1/4 tsp. cayenne pepper

1 cup sour cream

1/2 cup whipping cream (or milk)


Sauté chicken, onion, and garlic powder in oil until not pink. Add everything but creams. Bring to a boil, reduce heat, simmer uncovered for 30 minutes.

{This is where you can freeze the chili. Simply cool it a little, pour into a gallon zip lock and store in the freezer.} Or move onto the next step...

Remove from heat, stir in creams. Serve immediately. (If you're feeling indulgent, serve with corn chips.)  

Mary Beth