I know that white chicken chili is nothing new, and has probably been blogged and pinned and cooked and eaten a hundred kazillion times. I read a ton of food blogs and spend hours pouring over food photos, recipes, and magazines, so I forget that a lot of my readers (hi, mom!) are just looking for simple, everyday recipes. Recipes that might not be the most unique thing they've ever seen, but come together quickly on a weeknight to warm their kitchens and fill their bellies. This one is for you guys.
I've certainly had white chicken before, but I honestly couldn't remember when or where, or whether or not I liked it. So I decided to whip up my Grandma Carol's recipe, with a few changes. And guess what? It's really effing awesome. I felt like "why haven't I been making this every weekend!?" Seriously, it's so good! And it's so, so, so easy. Especially if you convince your boyfriend that he's really good at chopping onions and should do it every time.
...I've also convinced him that he's really good at unloading the dishwasher and taking out the trash.
Creamy White Chicken Chili
Extra Virgin Olive Oil
2 chicken breasts, cubed
1/2 large onion, diced
2 cloves garlic, minced
3 cans white beans, drained and rinsed (any variety: Great Northern, Cannellini, small white beans, etc)
3 cups chicken broth
2 4-ounce cans chopped green chiles
1.5 teaspoons cumin
1 teaspoon oregano
1/4 teaspoon cayenne pepper
Salt & black pepper
1 cup sour cream*
In a large pot, heat a swirl of olive oil over medium heat. Add onion, and cook until just translucent. Add garlic and chicken and cook through. Add remaining ingredients except sour cream. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes. Remove from heat, and stir in sour cream.
*Evan hates sour cream (I know, he's crazy), so I left it out and just added a dollop to my own bowl. It was delish both ways, but for a good creamy chili, add to the whole pot.