A delightful twist on the classic white chili, this recipe combines tender chicken with creamy beans and a hint of spice for a comforting meal.
Heat the olive oil in a large saucepan over medium heat.
Ensure the oil is hot enough to sizzle when adding ingredients, but not smoking.
Add the chicken pieces and cook until lightly browned on all sides.
Cut the chicken into even-sized pieces for uniform cooking.
Stir in the chopped onion and garlic powder, cooking until the onion is translucent.
Stir frequently to prevent the garlic from burning.
Add the beans, chicken broth, green chilies, salt, cumin, oregano, black pepper, and cayenne pepper. Stir well to combine.
Rinse the beans before adding to remove excess sodium.
Bring the mixture to a boil, then reduce the heat and simmer uncovered for 30 minutes.
Stir occasionally to prevent sticking and ensure even cooking.
Remove the saucepan from heat and stir in the sour cream and heavy cream until well blended.
Add the creams slowly to prevent curdling.
Serve the chili hot, garnished with your favorite toppings like shredded cheese or fresh cilantro.
Serve with a side of crusty bread or tortilla chips for a complete meal.
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