Chris was skeptical when I first made this. It's white. And it's chili. Weird.
I had to explain that not ALL chili needs to be a brown/reddish color. Especially when it's made with white beans and chicken. It just doesn't work that way.
He ate this regardless and was pleasantly surprised. This is one of my favorite chili recipes because it's easy to make and it's much prettier than my usual go-to chili recipe. I made this again soon after and gave some to my brother, Mike (the one that I swear doesn't eat because he hates to cook), and he texted me soon after saying (verbatim), "Holy crap this chili is awesome!" So if that doesn't sell you, I don't know what will. Enjoy!
- 1 onion, chopped (about 1 1/2 cups)
- 1 tbsp. olive oil
- 3 cups chicken broth
- 3 (15.5 oz.) cans Great Northern beans, drained and rinsed (other white beans can be substituted like cannellini)
- 2 cups cooked chicken, shredded
- 1 (4 oz.) can diced green chiles, drained
- 1 tsp. ground cumin
- 1/2 tsp. garlic powder
- 3/4 tsp. dried oregano
- 1/8 tsp. pepper
- 3/4 cup light sour cream
- 1 1/2 cups shredded Monterey Jack cheese
- Tabasco sauce, optional
In a large stockpot over medium heat, sauté onions in oil until tender. Stir in remaining ingredients except sour cream and cheese.
Simmer for 30 minutes, stirring frequently, until heated through. Shortly before serving, add sour cream and cheese. Stir until cheese is melted. If you like a little kick add a few shakes of Tabasco sauce.
Source: The Savvy Kitchen
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