Nana D brought us a batch of her White Chicken Chili last winter when we were sleep-deprived new parents, and let me tell you, not having to cook and eating this chili was a big slice of heaven. It’s now one of my favorite winter meals, it’s just so ridiculously over-the-top delicious. The big bonus is that it’s so easy to make – the only prepwork is opening cans and chopping an onion. Can’t beat that!
Easy White Chicken Chili
3 (10 oz) cans chicken chunks
1 (15 1/2 oz.) can great Northern beans, drained and rinsed
1 (15 oz) can cannellini beans, drained and rinsed
1 (15 oz can chickpeas, drained and rinsed
1 (15 oz.) can corn, drained
2 (4 oz.) cans chopped green chilies, undrained
1 medium onion, chopped
2 teaspoons garlic powder
2 cups chicken broth
1 teaspoon salt
1 teaspoon cumin
1 teaspoon oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1 cup Monterrey Jack cheese, shredded
1/2 C. whipping cream
1/4 C. Pepper Jack cheese, shredded
Cilantro for garnish (optional)
In large soup pot, combine all ingredients except sour cream, whipping cream and cheeses. Bring to a boil over medium high. Reduce heat to simmer and cook for 30-40 minutes. Remove from heat and stir in sour cream, whipping cream and cheeses. Ladle into bowls and garnish with cilantro, if desired.
*Veronica’s notes: I use bouillon cubes plus water for the broth, which adds a little more flavor. Donna’s recipe called for 2 teaspoons chili powder, which I omitted to keep the color white (hers has an orange hue), and the flavor didn’t suffer, but it’s really good with the chili powder too if you’d like to add it. If you like things spicy like we do, you can use all Pepper Jack cheese, and half an 8 oz block is plenty, so that you can have enough to make another batch, or a double batch. :)
Recipe source: Donna B.