Doesn’t this picture make your mouth water? I wish you could smell my kitchen right now. It is very “drool worthy”
I got this recipe out of my Taste of Home Cookbook from 2007. It is definitely one of my husband’s favorites. In fact, he told me tonight, “if this recipe doesn’t go viral, there is something wrong with the world”
The prep for this dish is easy and the ingredient list is nothing overwhelming.
It takes about 10 minutes of standing at the stove and then after that, it is all just simmer time and then ready to eat.
I mostly only cook things that are quick and easy to whip up with a 2 year old and a 6 month old.
*Look at the magic in these next two pictures!*
That is 1/2 cup heavy cream and 1 cup sour cream. You can almost guarantee that if I see a recipe that calls for cream and sour cream, I will try it. With those two things, you can’t go wrong.
I added slow cooker instructions at the bottom of the post
Creamy White Chili (Taste of Home 2007 pg. 67)
1 lb boneless skinless chicken breasts, cut into 1/2 inch pieces.
1 medium yellow onion, chopped
*I like to chop my meats and veggies at nap time and stick them in the fridge just ready to dump in the pot at dinner time. Really cuts down the dinner time stress*
1 1/2 tsp garlic powder
1 tablespoon olive oil
2 cans ( 15.5 oz each) great northern beans, rinsed and drained
1 can (14.5 oz) chicken broth
2 cans (4 oz each) chopped green chilies
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp pepper
1/4 tsp cayenne pepper
*I also measure out all my spices and stick them in a Tupperware on the counter at naptime)
1 cup sour cream
1/2 cup heavy whipping cream
1. In a large saucepan, sauté chicken, onion and garlic powder in the olive oil until the chicken is no longer pink. Add the beans, broth, chilies, and seasonings. Bring to a boil.
2. Reduce heat and simmer uncovered for 30 minutes. Don’t cover it if you want that thick chili consistency. If it is covered, it will be a bit more soupy. And, your house will smell amazing this way.
3. Remove from heat, stir in cream and sour cream. Serve immediately.
NOTE: If you liked the Chicken Enchiladas, you will also like this recipe
*Here are the instructions for using the slow cooker for this. Thank you Mel’s Kitchen Cafe*
Slow Cooker Option:
In a medium round slow cooker, place 1 pound chicken breasts (fresh or frozen) without cubing them.
Add the chopped onion, garlic powder, beans, green chiles and all of the spices.
Do not add the sour cream or whipping cream yet!
Reduce the chicken broth to 12 ounces (about 1 1/2 cups) and pour in over the other ingredients.
Stir the mixture around a bit to incorporate the dry spices.
Cook on low for 5-7 hours (if using frozen chicken you’ll cook on the longer end of that spectrum, fresh chicken will cook in less time).
Remove the chicken to a cutting board and shred in bite-size pieces. Stir back into the slow cooker.
In a small bowl or liquid measuring cup, whisk together the sour cream and whipping cream until smooth. Whisk the cream mixture into the crockpot with the other ingredients. Let the soup cook until heated through.