Celiac.com 03/15/2024 – For anyone craving a rich, creamy, and gluten-free alternative to traditional tomato-based chili, this simple yet delicious white chicken chili recipe is a guaranteed crowd pleaser. Get ready for rave reviews, second helpings, and clean plates galore!
Ingredients:
1 tablespoon olive oil
1 pound skinless, boneless chicken breast halves, cut into ½-inch cubes
1 onion, finely chopped
2 cloves garlic, minced
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
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper
1 cup sour cream
½ cup heavy whipping cream
Directions:
Begin by heating olive oil in a large saucepan over medium heat.
Add the cubed chicken, chopped onion, and minced garlic to the saucepan. Cook and stir until the chicken is thoroughly cooked and no longer pink in the center, typically around 10 to 15 minutes.
Stir in the rinsed and drained great Northern beans, chicken broth, chopped green chiles, salt, ground cumin, dried oregano, black pepper, and cayenne pepper. Bring the mixture to a gentle boil.
Once boiling, reduce the heat and allow the chili to simmer uncovered for approximately 30 minutes, allowing the flavors to meld and the chili to thicken to your desired consistency.
After simmering, remove the chili from the heat. Gradually stir in the sour cream and heavy whipping cream until fully incorporated, creating a lusciously creamy texture.
Serve the white chicken chili hot, garnished with your favorite toppings if desired, and savor the delightful flavors.
Enjoy this comforting and satisfying dish with family and friends!
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