Description
Warm up cold winter nights with a creamy white chicken chili made with Kalona SuperNatural whole milk and sour cream — rich, satisfying, and real ingredients you can feel good about.
Ingredients
Scale
2 tbsp olive oil
1 onion, diced
3 cloves garlic, minced
2 lbs chicken breast, cubed
2 cans white beans, drained
1 can green chiles
4 cups chicken broth
1 cup Kalona SuperNatural Whole Milk
1/2 cup Kalona SuperNatural Sour Cream
2 tsp cumin
1 tsp oregano
Salt and pepper to taste
Toppings: fresh cilantro, lime wedges, sliced avocado, extra Kalona SuperNatural Sour Cream
Instructions
- Sauté the aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook until softened and translucent, about 3-4 minutes. Add minced garlic and cook 1 minute more, stirring constantly.
- Brown the chicken: Increase heat to medium-high. Add cubed chicken and season with salt and pepper. Cook, stirring occasionally, until chicken is lightly browned on all sides and mostly cooked through, 6-8 minutes.
- Build the base: Add drained white beans, green chiles, chicken broth, cumin, and oregano. Stir to combine and season with 1 tsp salt and 1/2 tsp black pepper.
- Simmer: Bring to a boil, then reduce heat to low. Cover and simmer gently for 30 minutes, stirring occasionally, until chicken is fully cooked and flavors have melded.
- Add the dairy: Remove pot from heat. Stir in Kalona SuperNatural Whole Milk and Sour Cream until fully incorporated and creamy. Taste and adjust seasoning as needed.
- Serve: Ladle into bowls and top with fresh cilantro, a squeeze of lime, sliced avocado, and an extra dollop of sour cream.