This Creamy White Chicken Chili is a recipe winner. Amazing and delicious, it’s savory flavors will warm you to your toes and fill your belly with country goodness, and it only takes about 45 minutes from start to finish.
1 tablespoon vegetable oil
1 pound of boneless, skinless chicken breast
2 teaspoons Weber kickin’ chicken seasoning
1 tablespoon butter
1 small onion, diced
3 cloves of garlic, pressed or minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dried oregano
pinch of cayenne pepper
1 (7 ounce) can chopped green chile
2 (15 ounce) cans great northern beans, drained
2 cups chicken broth
1 cup sour cream
1/2 cup half and half
6 ounces of cream cheese, softened
1 cup canned or frozen corn
Heat vegetable oil in a large pot or dutch oven set to medium high heat. Pat chicken dry and season with Kickin’ Chicken seasoning on both sides. Place chicken in oil and sear both sides until deep golden brown. Remove from the pot and set aside.
Add 1 tablespoon butter and diced onion to the pot. Cook onion for about 3 minutes or until it starts to brown around the edges. Add garlic, salt, pepper, oregano and cayenne and stir and cook for 30 seconds. Pour in the chicken broth, green chiles, corn and beans. Scrape up the brown bits on the bottom of the pan. Place the chicken and any juices in the pot also. Bring to a boil and cover, reducing the heat to low, and simmer for 30 minutes.
Remove the chicken and shred it. (I use my handy stand mixer and paddle attachment, it takes 10 seconds!) Stir in the sour cream, half and half, and cream cheese to the pot. Stir in the shredded chicken. Season to taste with salt and pepper and serve.
- Category: Dinner
- Cuisine: American