• For the Chili Base:
  • 1 tablespoon olive oil
  • 1 pound skinless, boneless chicken breast halves, cut into ½-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
• For Seasoning:
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon ground black pepper
  • ¼ teaspoon cayenne pepper
• For Creaminess:
  • 1 cup sour cream
  • ½ cup heavy whipping cream

Why These Ingredients Matter

• Olive Oil: Used for sautéing, adding a light, healthy fat.
• Chicken Breasts: Provide lean protein for a hearty, satisfying chili.
• Onion and Garlic: Create a savory, aromatic base.
• Great Northern Beans: Add creamy texture and fiber, making the chili filling.
• Chicken Broth: Forms the base of the chili, keeping it flavorful and light.
• Green Chiles: Bring a mild, tangy heat that defines white chili.
• Salt, Cumin, Oregano, Black Pepper, Cayenne: Blend for a warm, slightly spicy flavor profile.
• Sour Cream and Heavy Cream: Transform the chili into a rich, velvety dish with a smooth finish.

Substitutions and Variations

• Chicken: Swap with shredded rotisserie chicken (add after sautéing veggies), turkey, or tofu for vegetarian.
• Beans: Use cannellini, navy, or white kidney beans instead of great Northern.
• Green Chiles: Replace with diced jalapeños for more heat or mild bell peppers for less.
• Sour Cream: Substitute with Greek yogurt for a tangier, lighter option.
• Heavy Cream: Use half-and-half, whole milk, or a dairy-free cream alternative for a lighter or vegan version.
• Spice Level: Increase cayenne to ½ teaspoon for extra heat or omit for a milder chili.
• Gluten-Free: Naturally gluten-free, but check broth for additives.
• Veggie-Packed: Add corn, zucchini, or spinach for extra nutrition.