📖 Instructions

1. Gather your ingredients: You'll need cooked chicken (shredded or diced), canned great Northern beans (drained and rinsed), chicken broth, sour cream, cream cheese, canned green chilies, onion, garlic, cumin, oregano, chili powder, and olive oil. Make sure everything is ready to go before you start cooking, so you arent scrambling around trying to find that one spice when the onions are burning, been there!
2. Sauté the aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as it can turn bitter real fast. Nobody likes bitter chili!
3. Add the spices: Stir in the cumin, oregano, and chili powder. Cook for another minute, stirring constantly, until the spices are fragrant. This will help bloom the spices and release their flavor. Mmmm, smells good huh?
4. Incorporate the beans and green chilies: Add the drained and rinsed great Northern beans and the canned green chilies to the pot. Stir to combine.
5. Pour in the chicken broth: Pour in the chicken broth and bring to a simmer. Reduce the heat to low, cover, and simmer for 10 minutes to allow the flavors to meld. If you're short on time, you can skip this step, but simmering really helps develop the flavor.
6. Stir in the chicken: Add the cooked chicken to the pot and stir to combine. Heat through for a few minutes.
7. Add cream cheese: Cut your cream cheese into small chunks and add to the simmering chilli. Stir until the cream cheese is fully incorporated and melted. This will give the chili an extra creamy texture. Keep stirring so it doesn't stick to the pot!
8. Stir in the sour cream: Remove the pot from the heat and stir in the sour cream until smooth. Be careful not to boil the chili after adding the sour cream, as it can curdle. Honestly, who even has time to deal with curdled chili?
9. Season to taste: Season with salt and pepper to taste. Add additional spices if desired. I like to add a pinch of cayenne pepper for a little extra kick.
10. Serve: Ladle the White Chicken Chili into bowls and garnish with your favorite toppings. Some great options include sour cream, shredded cheese, chopped cilantro, avocado, tortilla strips, and a squeeze of lime juice. Enjoy your hard work!