White Chicken Chili

Family recipe for white chili. We're not sure where it came from, but it's a family favorite, especially on chilly days. See the notes at the end of the instructions for some clarifications and suggestions.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a stockpot or Dutch oven, heat olive oil over medium heat. Once the oil shimmers, saute onion and jalapeño until tender. Add the garlic powder and cook for 1 minute more.

Step 2

Add the cubed chicken to the pot and cook until juices run clear.

Step 3

Add all but the last two ingredients to the pot. Bring to a boil, and then reduce the heat and simmer for 30 minutes.

Step 4

Remove from heat and add the last two ingredients. Stir until the sour cream incorporates smoothly.

Step 5

Serve by itself or with your favorite bread or cornbread!

Step 6

Note 1: You may use chicken thighs or breasts for this recipe. Both are delicious, but we prefer the thighs for their tenderness and flavor they add.

Step 7

Note 2: This recipe really only serves about 4 people as a single recipe with very little leftovers. If you want leftovers (and we think this soup tastes even better on day 2), I highly recommend making 2 recipes.

Step 8

Note 3: The spice amounts listed in this recipe are a bare minimum! If you're comfortable and know which spices you like, feel free to add a little bit more. I usually do heaping measurements of most of the spices for our family.