ONE POT WHITE CHICKEN CHILI

 INGREDIENTS

• 1 tablespoon olive oil canola or vegetable oil work fine too
• 2 large boneless, skinless chicken breasts chopped into bite-sized pieces
• 1 yellow or white onion finely diced
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 can (15 oz) low-sodium chicken broth
• 2 cans (15 oz) great northern beans drained & rinsed
• 1 can (4 oz) chopped green chilies
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• ¼ teaspoon ground black pepper
• 1 cup sour cream
• ½ cup heavy cream

INSTRUCTIONS

• In a soup pot or stock pot (one with a lid), over medium high heat, add the oil, chicken chunks, onion, salt, and garlic powder. Cook and stir until the meat is no longer pink and it looks cooked.
• *No need to pull out a thermometer here as the chicken will continue to cook as it simmers for 30 minutes. Just make sure the chicken is white and that it looks cooked.
• Drain the excess liquid/water from the chicken cooking.
• Add the chicken broth, drained & rinsed beans, green chilies, cumin, oregano, and pepper to the pot. Bring to a boil. Once boiling, reduce heat to medium low, cover with a lid and let it simmer for 30 minutes.
• *I blend up the chicken broth + green chilies in the blender before adding it into the soup pot. We don't like green chili chunks. This is totally optional depending on preference.
• When done simmering, add the sour cream and heavy cream. Stir to mix it all together and to let the sour cream melt into the chili. Heat for a few minutes before serving.
• Serve with tortilla chips and shredded Monterey Jack cheese. You can also garnish with jalapenos for some spice or use Pepper Jack cheese.