Creamy White Chili

An Anaheim pepper is a mild variety of chili pepper. The name “Anaheim” derives from Emilio Ortega, a farmer who brought the seeds to the Anaheim, California, area in the early 1900s.

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Serves: 4

1 pound boneless skinless chicken breasts (cut into ½ inch cubes)
1 medium onion (finely chopped)
1 ½ teaspoons garlic powder
2 tablespoons olive oil
2 cans great northern beans (drained and rinsed)
1 can chicken broth (14.5 ounces)
8 oz green chiles, chopped
1 teaspoon salt
1 teaspoon ground cumin
11 teaspoon dried oregano
½ teaspoon black pepper
¼ teaspoon cayenne pepper
1 cup sour cream
½ cup heavy whipping cream

In a large saucepan over medium high heat using the oil, cook the onion, chicken – seasoned with the garlic powder until chicken is no longer pink inside.

Add the broth, beans, and green chiles into the chicken mixture and then add the seasonings. Bring mixture to a boil, reduce heat, and simmer on a high simmer uncovered for 30 minutes.

Remove from heat, stir in the sour cream, and the heavy cream – serve hot.

Slightly adapted from a recipe from