White chicken chili is the perfect bowl of yummy when you need a quick and easy dinner recipe for a cool fall night or a cold winters day! Thick and hearty, the chili ingredients come together to create a soup recipe that will warm both your body and your soul - all while filling your belly!
Rinse the chicken and remove as much fat as possible. Cube the chicken in as large or as small chunks as you want. Add vegetable oil, chicken and garlic to the stockpot and cook until chicken is no longer pink and juices run clear.
1 lb. chicken breast, 2 tsp. garlic powder
Once chicken is cooked, add beans, broth, chilies and the rest of the seasonings to a large stockpot and stir.
2 4 oz. cans green chilies, 2 15 oz. cans great northern beans, 1 14.5 oz can chicken broth, 1 Medium Yellow Onion
Bring to a good boil, then reduce heat and simmer uncovered for 30 minutes. Remove from heat and stir in the sour cream and whipping cream. Once mixed well, simmer for 5 minutes then top with shredded cheese and serve hot.