Paula Deen White Chicken Chili Recipe
If you want a warm and comforting meal, try this Paula Deen White Chicken Chili Recipe. It is creamy, rich and full of flavor. This dish is perfect for cold days or cozy dinners.
Ingredients
- Chicken breast cooked, shredded – 2 cups
- Olive oil – 2 tablespoons
- Onion chopped – 1 medium
- Garlic minced – 3 cloves
- Green chilies canned – 1 cup
- White beans drained – 2 cups
- Chicken broth – 3 cups
- Heavy cream – 1 cup
- Cumin powder – 1 teaspoon
- Chili powder – 1 teaspoon
- Salt – 1 teaspoon
- Black pepper – ½ teaspoon
- Oregano – ½ teaspoon
- Sour cream – ½ cup
- Fresh cilantro chopped – 2 tablespoons
Instructions
Cook the Onion and Garlic
- Heat olive oil in a large pot over medium heat. Add chopped onion and cook until soft. Add garlic and cook for one minute. Stir gently to avoid burning.
Add Chicken and Spices
- Add shredded chicken to the pot. Mix well with onion and garlic. Add cumin, chili powder, oregano, salt and pepper. Stir everything so the spices coat the chicken evenly.
Add Beans and Broth
- Pour in white beans and chicken broth. Mix well and bring to a gentle boil. Reduce heat and let it simmer for 15 minutes. This helps flavors blend nicely.
Add Cream and Chilies
- Add heavy cream and green chilies to the pot. Stir well and cook for another 10 minutes. The chili will become thick and creamy.
Add Sour Cream
- Turn off the heat and add sour cream. Mix gently until smooth. This gives the chili a rich and creamy texture.
Garnish and Serve
- Serve hot in bowls. Add fresh cilantro on top for flavor. You can also add cheese or extra sour cream if you like.
Notes
- Use rotisserie chicken for quick cooking.
- Do not boil after adding cream to avoid curdling.
- Add more broth if chili becomes too thick.
- Adjust spice level as per taste.
- Use fresh garlic for better flavor.