Creamy White Chicken Chili

Recipe printed from Jenn's Food Journey, slightly adapted from Mary, Barefeet in the Kitchen

1 Tablespoon olive oil
1/2 sweet onion, finely chopped
1 garlic clover, finely minced
1 lb chicken breasts, cut into 1/2-inch pieces
3 cups chicken broth
1 (7oz) can chopped green chili
1 can great northern beans
1 teaspoon kosher salt
1/2 teaspoon cumin
1 teaspoon oregano
1/2 teaspoon white pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup heavy cream


In a large saucepan, over medium heat, heat the oil.  Add the onion and garlic and saute until they just become tender, about 2-3 minutes.  Add the chicken to the pan.  Cook until the chicken is no longer pink, about 5-8 minutes.  Add the broth, beans, chilis and spices.  Bring to a boil.  Reduce heat and allow soup to simmer for 30 minutes; stirring occasionally.

Add the sour cream and heavy cream to the pan and remove from heat.  Stir until everything is combined.  Serve immediately and enjoy!