I was in the mood for chili, but wanted something different and a bit lighter, when I came across this recipe in one of my old cookbooks. This recipe is very simple and takes no time to be ready. I used boneless skinless chicken breasts and thighs, which lessens your cooking time a lot.

This soup is luscious, hearty and comforting. I love that it is a pretty white creamy in color while little flecks of green chiles.

1.5 lbs chicken, cubed
1 onion, chopped
1 poblano pepper, deseeded & diced
3 garlic cloves, minced
2 (4oz) cans chopped green chiles
2 cartons chicken broth
2 Tbs cumin
2 Tbs oregano
1 tsp white pepper
2 cans white beans ( I used navy)
1/2 cup heavy cream
1 cup sour cream
2 cups Monterey Jack cheese

Drizzle a bit of oil in bottom of a medium-large stock pot or Dutch oven over high heat and add chicken pieces. Stir fry till lightly browned all over and then add onion, poblano pepper, cumin, oregano, garlic and pepper. Stir and cook for about 5 minutes. Add chicken broth and green chiles. Turn to low and let simmer for about 30 minutes. Add beans now so they don’t break down too much, then simmer for another 15 minutes. Taste for salt or additional spices.

Add cream just before serving. I wanted this to be a thinner soup, rather than a thick chili, so you might want to add a bit more broth.

Top each bowl with grated cheese, sour cream and my special topping….

Tex-Mex topping
1 minced onion
1-2 minced jalapeños, deseeded
1/2 bunch cilantro, chopped
1 lime
Garlic salt & pepper
Mix all and add lime juice. Perfect chili topping!!!

Tagged: chicken chili, creamy white chicken chili, easy chili