Singing Creek Farm

I have made this white chicken chili for multiple groups of people and every single time at least half of them ask for the recipe. It’s also perfect to make large batches of because the leftovers somehow taste even better and stay good for a while (or you can freeze them). I always serve it with cornbread (That recipe is posted on here as well). This recipe is one of my favorites for a cold dreary day. The perfect amount of kick it has mixed in with the bacon and the creaminess of the dairy really warms up your soul! 

Now before I start I want to say that I personally do not use a crockpot for this recipe. I’m sure you could though so if that floats your boat just go ahead! I would still suggest sautéing the first ingredients though so they get crispy and not adding any dairy until the end so it doesn’t break, and you may have to microwave the cream cheese first to get it to mix in properly. Let’s get to it!

Ingredients: 
2 Tablespoons olive oil
1 pound skinless, boneless chicken breasts cut in half (width ways and not length ways).
1 yellow onion, chopped thin.
4 cloves of garlic, minced. (But let’s be honest, I really do 5 or 6. haha)
1 half pound of hickory smoked bacon (about half a package) chopped.
2 15.5 ounce cans great northern beans,
2 4 ounce cans chopped green chiles
1 14.5 ounce can of chicken broth
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon ground black pepper
1/4 teaspoon cayenne pepper (don’t skip this! It really makes the dish)
1 cup sour cream
1/2 cup heavy whipping cream

For garnish:
1 half cup of chopped chives
2 cups (1 package) of shredded sharp cheddar cheese

Directions:
1. In a large pot on medium high heat pour in 1 tablespoon olive oil. Once heated add in the halved chicken breasts (they are halved so they cook faster). Once fully cooked and not pink in the middle remove from pot and set to the side. Once cooled slightly use 2 forks to shred the chicken.

2. Add 1 more tablespoon of olive oil to the pot and then add in the onion, garlic, and bacon. Sauté until the onion is translucent and the bacon is crispy. You may need to turn the heat down to keep it from burning.

3. Add the shredded chicken back into the pot along with the Northern beans and green chiles (I don’t drain either of them), the chicken broth, and all the seasonings (salt, ground cumin, oregano, black pepper, and cayenne pepper). If you really want it spicy you can increase the amount of cayenne pepper you add, as is it just adds warmth. Leave on medium-high heat until boiling and then reduce to a simmer. Let simmer until all the ingredients have harmonized together (basically well combined), about 30 minutes, stirring occasionally.

4. Take it off of the heat and add in the sour cream and heavy whipping cream, stirring until sour cream has dissolved. Serve with a hearty helping of shard cheddar cheese and chives on top. 

Serving size: 6-8.

Please tag me if you make this – I’d love to see it!

Happy Cooking!

– Danielle