Creamy White Chicken Chili

 

Creamy White Chicken Chili:

Ingredients:

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon cayenne pepper
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (15 ounce) can great northern beans, rinsed and drained
• 1 (15 ounce) can corn, drained
• 1/2 cup sour cream
• 1/4 cup heavy cream
• Salt and pepper to taste
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Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chicken and cook until browned on all sides.
2. Add the onion and garlic to the pot and cook until softened.
3. Stir in the chili powder, cumin, and cayenne pepper. Cook for 1 minute more.
4. Add the tomatoes, cream of chicken soup, great northern beans, corn, sour cream, heavy cream, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the chicken is cooked through.
5. Serve hot with your favorite toppings, such as shredded cheese, avocado, or tortilla chips.

Tips:

• For a spicier chili, add more cayenne pepper to taste.
• If you don't have cream of chicken soup, you can substitute 1 cup of milk mixed with 1 tablespoon of cornstarch.
• You can also add other vegetables to the chili, such as green bell peppers, carrots, or zucchini.
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• Store leftovers in an airtight container in the refrigerator for up to 3 days.

I hope you enjoy this recipe!