White Chicken Chili
Shopping List:
2 Tbs Extra Virgin Olive Oil
2.5 lbs Chicken Tenders or Breast, boneless, skinless, cut into 1” pieces
1 Chopped Vidalia Onion
1 Chopped Spanish Onion
4 Cloves Pressed or Minced Garlic
1 (32 oz) container Chicken Broth
4 (15.5 oz) cans Cannellini Beans rinsed and drained
5 (4 oz) cans Chopped Mild Green Chiles Diced
2 tsp Salt
1 tsp Ground Black Pepper
2 tsp Ground Cumin
2 tsp Dried Oregano
1 tsp Cayenne Pepper
2 Cups Sour Cream
1 Pint Heavy Whipping Cream
Chopped Cilantro for Garnish
Shredded Cheddar Cheese for Garnish
Serve with Toasted Ciabatta Roll to complete the meal
Serves 12
Instructions:
Heat olive oil over medium/high heat in a large pot. Add chicken, garlic, Vidalia and Spanish onions to the pot and cook 10 minutes until chicken is cooked. Add chicken broth, beans, chiles, salt, pepper, cumin, oregano, and cayenne pepper to the pot and stir well. Continue cooking to ensure everything is well incorporated for 20-30 minutes. Turn off the heat and add the sour cream and heavy whipping cream, stir until fully mixed in and no sour cream clumps remain. Plate the chili, garnish with cilantro and cheddar cheese, serve with a toasted ciabatta roll and enjoy!
