This creamy white chicken chili is so smooth and creamy anyone will love it. This can even be used as a hot dip for parties.
Course
Soup
Prep Time15minutes
Cook Time20minutes
Total Time35minutes
Servings5
AuthorAmy Greene
Ingredients
1lbchicken cubedwhite meat is the best
1Med onion
1Tablespoonoil
2Cans navy beans
2 4ozcans of green chiliswe used fresh hatch chilis
2cupschicken stockfind out to make your own easy chicken stock for pennies
1teaspooncumin
1teaspoonoregano
2Clovesgarlic minced
1/2cupcream or half and half
1cupplain yogurtor sour cream, learn how to make yogurt in a slow cooker
Salt and pepper to taste
Instructions
Heat 1 tablespoon of oil over medium high heat in a large pot and add chicken and onions and cook until chicken is seared on all sides and onion is translucent for about seven minutes. Add garlic and cook for two more minutes.
Open both cans of beans and dump the entire can into the pot. No need to drain. Add spices, chicken stock and green chilis and bring to a low boil. Dot not add cream or yogurt yet. Reduce heat and simmer for twenty minutes to let the flavors meld together. Taste to see how much salt to add. I leave this up to the individual. We do not add much salt to our dishes with tons of spices. We just love the flavor.
Take the pot off the heat and let cool for about 2 minutes and stir in plain yogurt and cream. If you don't allow to cool for a bit, it will curdle the milk and yogurt. It is not pretty, but you can still eat it. Top with shredded cheese and a dollop of plain yogurt.