4 cups chicken broth ▢3-4 (15.5-ounce) cans Great Northern Beans, drained and rinsed ▢2 cups cooked, shredded chicken ▢1-2 (4-ounce) cans diced green chiles ▢1 teaspoon ground cumin ▢½ teaspoon garlic powder ▢½ teaspoon dried oregano ▢dash of pepper ▢2 cups shredded Monterey Jack, or Mexican blend cheese ▢1 cup sour cream
In a large pot, combine broth, beans, chicken, green chiles, cumin, garlic powder, oregano and pepper over medium-low heat.
Simmer for 20–30 minutes, or until soup is heated through.
Right before serving, add cheese and sour cream and stir until cheese is melted and ingredients are mixed.
White Chicken Chili is hearty, creamy, and has become a new favorite!! Best of all, it's ready in 30 minutes or less!
Serving: 1cup, Calories: 214kcal, Carbohydrates: 2g, Protein: 14g, Fat: 17g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 65mg, Sodium: 941mg, Potassium: 169mg, Fiber: 0.1g, Sugar: 2g, Vitamin A: 404IU, Vitamin C: 7mg, Calcium: 251mg, Iron: 1mg