This white chicken chili has an amazing south western, fiesta feel. My husband has altered it three times now and we have come to love this final result. If you want to be really healthy you can skip the flour, milk, and sour cream for a healthier and less thick chili. The original recipe also included green pepper and did not have corn, so you can always add the pepper if you are a fan or omit the corn if you do not like it! My family does not like green pepper, so we chose to remove it from the recipe and add corn.
2 chicken breasts cooked and diced up
2-3 cups cooked Great Northern white beans
1 (14.5 oz) muir glen fire roasted diced tomatoes (w/ chiles if desired)
4 cups low-sodium chicken broth
1 small or medium onion, chopped
1 medium red pepper, chopped
2 garlic cloves, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon red cayenne pepper
1/2 a can of corn, drained
1/2 cup flour
1 cup milk
1 cup sour cream
Add cooked chicken, beans, tomatoes, and chicken broth to large pot. Cover and simmer over medium heat.
Meanwhile, spray cooking spray into a nonstick frying pan and add onion, pepper, and garlic. Saute 3-5 minutes until vegetables are soft. Then add mixture to the soup pot. Stir in the chili powder, oregano, cumin, and cayenne pepper. Simmer 10 minutes. Mix 1/2 cup flour and 1 cup milk together and then add to chili. Add 1 cup sour cream. Uncover to let chili thicken.
If Desired: Garnish with shredded monterey jack cheese and 2 tablespoons chopped fresh cilantro and serve with 6 ounces of baked tortilla chips.