This white chicken chili recipe is thick, creamy and full of your favorite Tex-Mex flavors. It’s absolutely delicious and I dare you to eat just one bowl!
1 Tbs oil
1 medium onion
1 1/2 Tsp. garlic powder
1.5 Tsp cumin
1 Tsp oregano
1/4 Tsp cayenne or crushed pepper (optional for extra spice)
2 chicken breasts cut into cubes (use rotisserie if desired, but you will still want to saute the chicken a bit with the spices
1 14 0z can chicken broth (or 1 3/4 cup)
1 can cream of chicken soup
1 cup water (or more if needed)
1 7 oz can diced green chilies
1 can mexi-corn (regular corn is fine)
3 cans great northern beans; drained and rinsed
1 12 oz can evaporated milk
1 1/2 cups sour cream
- Heat oil in a large soup pot. Saute onions and spices for 3 to 4 minutes over med high heat.
- Add chicken and continue sauteing until chicken is cooked, another 3 to 4 minutes.
- Visit Family Favorite White Chicken Chili @ scatteredthoughtsofacraftymom.com for full instructions.