WHITE CHICKEN CHILI

This is absolutely one of the best things you can through together in under 15 minutes. I like to make it with big juicy chicken breasts, but you can use leftover chicken or pick up a rotisserie. This puts the chill in chili so whatever's easiest. ALSO, I don't usually add corn to this, but I did for this one and it was...fine. I think I just don't like corn mixed into things. If you do, go crazy.

Ingredients are listed in the order they appear in the recipe and anything that requires prep is in bold. Ingredients are bolded in the directions when you first encounter them as well as when they are reintroduced after being set aside. All ingredients are Capitalized.

Source recipe: All Recipes

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INGREDIENTS:

2 Tablespoon Olive Oil, divided

1 pound skinless, boneless Chicken Breasts, cooked and cubed or shredded

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, more to taste

1 teaspoon Ground Cumin

1 teaspoon Dried Oregano

1/2 teaspoon ground Black Pepper

1/4 teaspoon Cayenne Pepper, more to taste

1 cup Sour Cream

1/2 cup Heavy Cream

Optional Toppings:

1 Tablespoon Lime Juice

2 Tablespoons Cilantro, chopped

Tortilla Chips or strips

Monterey Jack Cheese

Sliced Avocado

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SPECIAL TOOLS:

Stock Pot

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DIRECTIONS:

Preheat the oven to 375° convection or 400° conventional. Heat 1 Tbsp Olive Oil in an oven-safe pan (cast iron preferred) over medium-high heat.

Sprinkle 1 lbs Chicken Breasts lightly with Salt and Pepper or the seasoning of your choice.

When the Oil is hot and shimmering, carefully lay the Chicken Breasts in the hot pan. Brown both sides for 3-4 minutes each—to almost the color you want when eating.

Move pan to oven and bake for 15-20 minutes until an internal temperature of 165°. The thinner breast will be for 15 minutes, and the bigger ones for about 20 minutes.

Let rest for 5 minutes before cutting into cubes or shredding and set aside.

Heat 1 Tbsp Olive Oil in the stock pot and add 1 chopped Onion. Cook for several minutes until Onions are soft, then add 2 chopped cloves of Garlic.

Rinse and drain 2 cans Great Northern Beans. Add to stock pot and stir in 1can Chicken Broth, 2 cans chopped Green Chiles, 1 tsp Salt, 1 tsp Ground Cumin, 1 tsp Dried Oregano, 1/2 tsp ground Black Pepper and 1/4 tsp Cayenne Pepper; bring to a boil. Reduce heat and simmer until flavors have blended, about 30 minutes. Add Chicken and any juices; simmer for an additional 10 minutes.

Remove chili from heat; stir in 1 cup Sour Cream, 1/2 cup Heavy Cream until incorporated.

Serve with 1 Tbsp Lime Juice, 2 Tbsp chopped Cilantro, Tortilla Chips or strips, Monterey Jack Cheese and/or Sliced Avocado if desired.