This is my family’s favorite white chicken chili. It is not only deliciously creamy but it also has lots of other flavors to keep it from tasting one dimensional. There are green chiles and cayenne pepper for a little spice and cumin, oregano and garlic add some earthy and savory notes.

This the perfect meal to make once the weather starts to get cool. It is sure to warm you up and satisfy big appetites. The combination of the beans and chicken make this very filling. This can be made ahead too so you can make it before going skiing or hiking and just warm it up when you get home.

Cornbread is the perfect match for this chili. I try to bake the cornbread while this is simmering so everything is ready at the same time. That way I don’t need to remember to make the cornbread later. I hope you enjoy this chili as much as we do!

Ingredients

• 2 large onions, diced or 3 tablespoons dried minced onion
• 2 tablespoons butter
• 1 pound of dried great northern beans, cooked or 4- 15 ounce cans, drained
• 6 cups chicken broth
• 1 tablespoon cumin
• 2 teaspoons garlic powder
• 2 teaspoons oregano
• 1⁄2 teaspoon cayenne pepper
• 8 ounces canned, diced, mild green chiles
• 4 cups cooked chicken, diced (about 3 chicken breasts)
• 1- 16 ounce carton sour cream
• 8 ounces Monterey jack cheese, shredded (about 2 cups)

Instructions

Melt the butter and sauté the onion until it is tender or if you are using dried onion just mix the onion into the melted butter. Add the rest of the ingredients except for the sour cream and cheese. Bring to a boil and simmer for about 30 minutes. Add the sour cream and cheese and heat on low until the cheese is melted. Salt to taste.