White Chicken Chili

This is a delicious feel-good meal.  It's perfect for cool nights and it actually comes together really quickly and it's even better the next day.

I realized that I totally forgot to take a picture after it was all done cooking - so this picture I took is prior to the sour cream and whipping cream being added.  Still looks good, though! :)

Brent and I actually prefer this recipe over the white chicken chili with quinoa, but that one is still pretty good, too.  That one's just not as "chili" like.

Here's what you'll need:

• 1 tablespoon olive oil
• 1 pound skinless, boneless chicken breast halves, cut into 1/2-inch cubes
• 1 onion, chopped
• 2 cloves garlic, chopped
• 2 (15.5 ounce) cans great Northern beans, rinsed and drained
• 1 (14.5 ounce) can chicken broth
• 2 (4 ounce) cans chopped green chiles
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper
• 1 cup sour cream
• 1/2 cup heavy whipping cream

Heat olive oil in a large saucepan over medium heat; cook and stir chicken, onion, and garlic into the hot oil until chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes.

Mix Great Northern beans, chicken broth, green chiles, salt, cumin, oregano, black pepper, and cayenne pepper into chicken mixture; bring to a boil. Reduce heat and simmer until flavors have blended, about 30 minutes.

Remove chili from heat; stir in sour cream and whipping cream until incorporated.  Check the temperature, if it needs to be warmed up a little more, turn the heat to low and stir until heated to desired temperature.