There is one good reason—other than chicken and chilies—why I love the white chicken chili on the menu at the burrito palace in our neighborhood: sour cream. This quick-to-make home version is delicious unadorned. Add the accompaniments and some homemade or store-bought cornbread and it is over the top.
Accompaniments: salsa, chopped Hass avocado, grated cheese, and shredded lettuce
Melt the butter in a large saucepan over medium-low heat. Add the onion and cook, stirring occasionally, until softened, about 8 minutes. Add the garlic and cook 1 minute. Stir in the flour, chili powder, cumin, and cayenne to taste and cook 2 minutes longer. Gradually whisk in the broth and wine; bring to a boil and simmer 3 minutes.
Add the chicken and simmer gently until the chicken is just cooked through, about 8 minutes. Add the beans and sour cream and cook 15 minutes or until nicely thickened. Season with salt and pepper to taste. Serve with the accompaniments.
Hi Sara,
I really like watching your show on the create channel. I’ve been wanting to make White Chicken Chili for a while and I saw this episode where you made this and it looked so simple to make. I made it a couple of nights ago and it came out so good. I will definitely be making this again in the future. I have also made your mini meatloaves a while back and they are so delicious and tasty. They freeze really well and are such a convenience to have on hand when I want to make a quick dinner for me and my kids. So far I’ve only made these two recipes from you and I have not been disappointed at all. Just wanted to give out a big thank you to you and everyone in the cooking industry that help inspire people like me at home to make great dishes and step outside of our comfort zone to make something different.
Thank you,
Amanda
Thanks Amanda!