I love White Bean Chicken Chili and I am surprised I hadn't yet posted the recipe I had been using for several years. But recently, I have made it without flour, therefore it is gluten free. I actually like this modified version better. It is a bit lighter and it keeps in the fridge better than the version made with flour. As we are in the Autumn season, and soon to be Winter, soups and stews (and chili) are always welcome and comforting.
This recipe serves a big crowd (16) but it can be cut in half for a smaller batch.
White Bean Chicken Chili
Ingredients:
2 T olive oil
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2 pounds skinless, boneless chicken breasts (cooked and shredded)
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2 onions, minced
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4 cloves garlic, minced
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4 (15.5 oz) cans great Northern beans, rinsed and drained
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2 (14.5 oz) cans chicken broth
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4 (4 oz) cans chopped green chilies
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2 t salt
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2 t ground cumin
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1 t ground black pepper
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½ t cayenne pepper or red chili flakes
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2 c sour cream
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1 c heavy whipping cream
Directions:
- Heat olive oil in a large saucepan over medium heat. Add onion and a pinch of salt. Cook until translucent, about 7 minutes. Add the garlic; cook and stir until garlic in softened, be careful not to burn.
- Stir in beans, chicken broth, green chilies, salt, cumin, black pepper, and cayenne pepper (or chili flakes); bring to a boil. Reduce heat and simmer until flavors have blended, about 30 minutes.
- Add cooked, shredded chicken (I cook mine in an 'Instapot' on the poultry setting) and continue simmering for another 2 minutes.
- Remove chili from heat; stir in sour cream and whipping cream until incorporated. Stir to allow sour cream and whipping cream to warm up. Serve and enjoy!
