Southwest White Bean Chicken Chili

Heat 1 tablespoon of vegetable oil in a large, heavy-bottomed stock pot over medium heat. Add in 1 diced onion and cook, stirring occasionally, until it begins to soften and turn translucent.

Add the bite-sized chicken cubes to the pot and cook over medium heat, stirring occasionally, until browned, about 5–7 minutes.

Add seasoning to the pot: 1 teaspoon each of garlic powder, cumin, and oregano, plus ½ teaspoon of black pepper and salt to taste. Stir well to coat the chicken evenly with the spices.

Add one drained 4-ounce can of diced green chiles to the pot, stirring until everything is well combined.

Pour in 2 cups of chicken broth and bring the mixture to a gentle boil. Reduce the heat to low and let it simmer for about 15 minutes, allowing the chicken to cook through and the flavors to meld together.

Stir in 2 cans of drained and rinsed white beans. Let the chili simmer, stirring occasionally, until it begins to thicken, 5-7 minutes. For a heartier texture, mash a portion of the beans with a potato masher and continue cooking until the liquid reduces to your desired consistency.

Take the chili off the heat and stir in ½ cup of half-and-half (or heavy cream) along with 1 cup of sour cream. Mix until smooth and creamy, then serve warm with your favorite toppings.

Enjoy!

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