Christmas White Chili Recipe

Christmas White Chili Recipe
Christmas White Chili Recipe photo by Taste of Home
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Christmas White Chili Recipe

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Dreaming of a white Christmas? Try this chili decked with red and green veggies! —Catherine Nickelson, Scandia, MN
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Cook: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Cook: 30 min.

Ingredients

  • 2 tablespoons olive oil
  • 2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
  • 2 medium onions, chopped
  • 2 garlic cloves, minced
  • 4 cans (15-1/2 ounces each) great northern beans, rinsed and drained
  • 2 cans (14-1/2 ounces each) chicken broth
  • 4 cans (4 ounces each) chopped green chilies
  • 2 jars (8 ounces each) roasted sweet red peppers, drained and finely chopped
  • 2 teaspoons salt
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon pepper
  • 1/2 teaspoon hot pepper sauce
  • 2 cups (16 ounces) sour cream
  • 1 cup heavy whipping cream
  • Chopped roasted sweet red peppers, ripe avocado and green onions, optional

Directions

In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken and onions in batches; cook and stir 4-5 minutes or until chicken is no longer pink and onions are tender. Add garlic; cook 1 minute longer. Stir in beans, broth, green chilies, red peppers, seasonings and pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, 25-30 minutes or until thickened.
Remove from heat. Stir in sour cream and whipping cream. If desired, serve with toppings. Yield: 8 servings (3-1/2 quarts).
Originally published as Christmas White Chili in Taste of Home Christmas Annual Annual 2016, p36

  • 2 tablespoons olive oil
  • 2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
  • 2 medium onions, chopped
  • 2 garlic cloves, minced
  • 4 cans (15-1/2 ounces each) great northern beans, rinsed and drained
  • 2 cans (14-1/2 ounces each) chicken broth
  • 4 cans (4 ounces each) chopped green chilies
  • 2 jars (8 ounces each) roasted sweet red peppers, drained and finely chopped
  • 2 teaspoons salt
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon pepper
  • 1/2 teaspoon hot pepper sauce
  • 2 cups (16 ounces) sour cream
  • 1 cup heavy whipping cream
  • Chopped roasted sweet red peppers, ripe avocado and green onions, optional
  1. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken and onions in batches; cook and stir 4-5 minutes or until chicken is no longer pink and onions are tender. Add garlic; cook 1 minute longer. Stir in beans, broth, green chilies, red peppers, seasonings and pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, 25-30 minutes or until thickened.
  2. Remove from heat. Stir in sour cream and whipping cream. If desired, serve with toppings. Yield: 8 servings (3-1/2 quarts).
Originally published as Christmas White Chili in Taste of Home Christmas Annual Annual 2016, p36

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