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!
INGREDIENTS
INSTRUCTIONS
INGREDIENTS
- 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
INSTRUCTIONS
- Heat oil in a large soup pot. Saute onions and spices for 3 to 4 minutes over med high heat.
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