This is by far the most requested recipe of mine. It’s a family favorite, and we have it at least once every 2-3 weeks at our house. Every time I share this recipe, I have people find me just to tell me how much they liked it. My White Chicken Chili is perfect for a cold day but light enough to eat when it’s warmer, too. If you try this recipe and like it, be sure to come back and leave a comment at the bottom of this page!

Directions are in the video, and here is what you’ll need:

Ingredients
1 lb boneless, skinless chicken breats, cut into bite size pieces
1 medium onion, chopped
3 cloves garlic, minced
1 tbsp extra virgin olive oil
2 cans (15.5oz each) of white kidney beans or great northern beans, rinsed and drained
1 container (3 cups) chicken stock
1 small can chopped green chilies
1 small can salsa verde
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp white pepper
1/4 tsp cayenne pepper
1 cup light sour cream
1/2 cup whipping cream

by