A delightful twist on the classic white chicken chili, this recipe brings a creamy and flavorful experience to your table.
Heat a large saucepan over medium heat and add a drizzle of oil.
Using a heavy-bottomed pan can help distribute heat evenly.
Add the diced chicken and chopped onion to the pan, cooking until the chicken is no longer pink.
Stir occasionally to ensure even cooking and prevent sticking.
Stir in the garlic powder, beans, green chilies, chicken broth, salt, oregano, black pepper, and cayenne pepper.
Taste the mixture and adjust the seasoning as needed.
Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 30 minutes.
Stir occasionally to prevent the beans from sticking to the bottom.
Remove the pan from heat and stir in the sour cream and heavy cream until well combined.
Ensure the chili is not boiling when adding the creams to prevent curdling.
Serve the chili hot, garnished with your favorite toppings like shredded cheese or fresh cilantro.
Serve with a side of crusty bread or tortilla chips for added texture.
