White Chicken Chili

Chicken, white beans and peppers in a light creamy broth spiked with cumin and chiles.

  • 1 lb. boneless skinless chicken breasts, cut into 1” pieces
  • 1 Tbsp. cumin
  • 1 Tbsp. chili powder
  • 1 Tbsp. dried oregano
  • 1 tsp. salt
  • ½ tsp. ground black pepper
  • ¼ tsp. cayenne pepper
  • 1 Tbsp. oil
  • 1 medium onion, chopped
  • 1 red bell pepper, chopped
  • 2 tsp. finely chopped garlic
  • 1 can (4-oz.) green chiles, drained
  • 4 cups reduced sodium chicken broth
  • 2 cans (15-16-oz.) great northern beans, drained and rinsed
  • 1 cup shredded pepper jack cheese
  • 1 cup sour cream
  • ¼ cup cilantro, chopped
  1. Toss chicken with cumin, chili powder, oregano, salt, pepper and cayenne. Heat 4-quart sauce pan over medium-high heat; add oil and chicken. Cook until outside is lightly browned; add onion, pepper and garlic. Cook 5-7 minutes to soften vegetables.
  2. Add chiles, broth and beans. Bring to a boil, reduce to a simmer and cook 20-30 minutes until chicken reaches and internal temperature of 165°F and flavors are well blended. Remove from the heat; stir in cheese, sour cream and cilantro. Adjust seasoning to taste. Refrigerate leftovers.

View Party Plan: Comfort Foods