Recipe By JELZA
Rating
Published Apr 2nd
Prep 15m Cook 40m Additional - Ready In 55m
Servings 8 servings Calories 334.4

This is the best chili recipe I have ever had! It is so delicious and everyone raves about how good it tastes. Don’t count on leftovers!

Recipe Ingredients

  • 1 tablespoon olive oil
  • 1 pound skinless, boneless chicken breast halves, cut into 1/2-inch cubes
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 2 (15.5 ounce) cans great Northern beans, rinsed and drained
  • 1 (14.5 ounce) can chicken broth
  • 2 (4 ounce) cans chopped green chiles
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon ground black pepper
  • ¼ teaspoon cayenne pepper
  • 1 cup sour cream
  • ½ cup heavy whipping cream

Cooking Directions

  1. 1 Heat olive oil in a large saucepan over medium heat; cook and stir chicken, onion, and garlic into the hot oil until chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes.
  2. 2 Mix Great Northern beans, chicken broth, green chiles, salt, cumin, oregano, black pepper, and cayenne pepper into chicken mixture; bring to a boil. Reduce heat and simmer until flavors have blended, about 30 minutes.
  3. 3 Remove chili from heat; stir in sour cream and whipping cream until incorporated.

Nutrition Facts

  • Calories 334.4
  • Carbohydrate 29.7 g
  • Cholesterol 63.4 mg
  • Fat 15.1 g
  • Fiber 6.4 g
  • Protein 21.3 g
  • Saturated Fat 7.9 g
  • Sodium 887.7 mg
  • Sugar 2.4 g

Reviews

  1. This is a really yummy recipe! I made several changes including using a lb of ground chicken instead of using chicken chunks. I also mixed in a 1/2 lb of spicy chicken Italian sausage to add a little more flavor. I saw another poster who suggested adding a green bell pepper, so I substituted that - Read more ...
  2. I made this yesterday in my crock pot. Put everything but the sour cream and cream in and let it simmer all day. I left the chicken breasts whole and pulled them out when I got home from work and shredded them, then returned them to the slow cooker with the last two ingredients. Only - Read more ...
  3. i made changes...nothing drastic. i mashed one of the cans of great beans, i used almost a whole left-over roto chicken, only i can of the green chilies, sauted about a third of a cup sweet red bell pepper, a can with the liquid of sweet whole kernel white corn and then eye-balled the chicken - Read more ...
  4. My family gobbled this up tonight. It was fantastic. I did modify it just a bit. For starters I added onion, green pepper, minced garlic, chicken and olive oil to the pan and cooked for about 10-15 minutes. Meanwhile, I drained the great northern beans ( I was afraid of soup like consistency instead of - Read more ...
  5. I just made this for my family. They thought it would be thicker and so did I. The flavor was great but we wanted a thicker chili consistency. It was more like soup. I followed the recipe to a T. When I saw the soupy texture I tried to thicken it. Didn't really do the - Read more ...
  6. I recently won 1st place in a Chili cook off with this recipe. I didn't change a thing!
  7. Simple and tasty! I used a cooked turkey breast from our deli, and did not add the cream. I also used low fat sour cream to cut more calories. I only used one can of green chilis, which was perfect for our family. The mix of spices is wonderful and my husband raved about it. - Read more ...
  8. My family LOVED this recipe! I substituted pinto beans instead of the northern beans, added shredded cheese, and served with honey corbread ~ delish. Sorry, the photo I added is not the best but I would definitely recommend anyone trying this. Good luck! My vote is 5 stars.
  9. I made this for a chili cook-off and it tied for 1st place! I even used 3 cans of canned chicken, drained. I cooked the onion and garlic and chicken together in the olive oil, then added that and the rest of the ingredients to my crock-pot, following the directions at the end for adding - Read more ...

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