White Chili Recipe: How to Make Chicken Chili

White chili is the perfect way to warm up on cold winter nights. This semi-spicy cream-based soup is easy to make and is an amazing alternative for a more traditional, tomato-based chili.

This is very easy to prepare, but it does take about an hour to fully cook, so this isn't something to put on your 30-minute meals list.

White chili a favorite in our household and is often requested in the fall - it makes for the perfect meal on those cooler nights.

This is usually served as a main dish, but can also be served as a side. Keep in mind that this dish has a very rich flavor when you come up with a main course to pair this with.

In order to make white chicken chili, you will need to rustle up a few ingredients:

• 1 lb. boneless, skinless chicken breast
• 1 1/2 tsp garlic powder
• 1 medium onion, finely chopped
• 1 T corn oil
• 1 can (14 1/2 oz) chicken broth
• 2 cans (15 1/2 oz per can) great northern beans (drained and rinsed)
• 1/2 cup heavy whipping cream
• 1 cup sour cream
• 1 tsp salt
• 1 tsp cumin
• 1 tsp oregano
• 1 tsp freshly ground black pepper
• 1/4 tsp cayenne pepper

While it's great to get all your ingredients ready, you'll want to leave your heavy whipping cream and sour cream in the refrigerator until you need them.

Step 1: Cut the chicken breast into small pieces (about one inch wide by two inches long.)

Step 2: In a large pot, add the chicken, oil, onion, and garlic powder. Sauté until the chicken is done.

Step 3: Add the drained great northern beans, chicken broth, salt, cumin, oregano, black pepper, and cayenne pepper to the pot and stir as you bring it to a boil.

Step 3: Reduce the heat and simmer uncovered for a half an hour.

Step 4: Remove from heat and stir in the sour cream and heavy whipping cream.

We almost always serve this as the main course with a lightly toasted Italian pane rustico which can be found in the bakery of your local supermarket (An airy, crusty French bread makes a great substitute if you can't find pane rustico.) We often sauté zucchini in a little bit of butter, which makes for a refreshing side to the chili.

This recipe makes 6-8 servings. After you serve the white chili, you'll want to put the remaining chili in separate Tupperware containers, one for each serving and get it into the refrigerator right away. Enjoy!

This soup is super yummy, but it can spoil very easily if it's in the "temperature danger zone" for too long.

White chili contains dairy, meat, and cooked beans so it can spoil more quickly than other foods.

If you get this stuff in the refrigerator or freezer ASAP, it makes for some really yummy leftovers! Just pop it in the microwave and it tastes as if you've just made it! Yum!