It's all at the bottom, but believe me there is a lot of chicken in this! I've made it both with and without beans. The two cans of beans definitely added bulk to it. I've made a white chicken chili before several years ago and it wasn't very good. This one was great and the flavors are similar to the Pork Green Chili that we love so much. My only complaint is I like to make big batches of soup and eat it as leftovers throughout the weekend. This made enough for one bowl as a leftover, so you may want to double the recipe if you are serving a large crowd or hope for plenty leftovers.
White Chicken Chili Soup
1 lb. chicken breast, cubed
1 medium onion, chopped
1-1/2 tsp. garlic powder
1 Tbsp. vegetable oil
2 (15.5 oz.) cans white beans, rinsed and drained (optional for low carbers)
2 c. chicken broth
2 (4 oz.) cans chopped green chilies
1 tsp. salt
1 tsp. cumin
1 tsp. dried oregano
1/2 tsp. black pepper
1/4 tsp. cayenne pepper
1 c. sour cream
1/2 c. whipping cream
In a dutch oven, stir chopped chicken and onion in vegetable oil until cooked through. Stir in garlic powder and heat through being careful not to burn. Immediately add beans, chicken broth, green chilies, salt, cumin, oregano and peppers. Bring to a boil, reduce heat and simmer for 30 minutes, uncovered. Just before serving, stir in sour cream and whipping cream. Warm through.
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