Let’s cook up this comforting Creamy White Chili:

1. Sauté Chicken and Aromatics:

• Heat the 1 tablespoon of olive oil in a large saucepan or Dutch oven over medium heat.
• Add the cubed chicken breast, chopped onion, and chopped (or minced) garlic to the hot oil.
• Cook and stir occasionally until the chicken is no longer pink in the center, the juices run clear, and the onion has softened, about 10 to 15 minutes.

2. Build the Chili Base and Simmer:

• To the saucepan with the cooked chicken mixture, stir in the rinsed and drained Great Northern beans, the chicken broth, the cans of chopped green chiles (undrained, as per recipe note, though some prefer to drain one), salt, ground cumin, dried oregano, ground black pepper, and cayenne pepper.
• Stir well to combine all ingredients.
• Increase the heat to bring the chili to a boil. Once boiling, reduce the heat to low or medium-low to maintain a gentle simmer.
• Cover the saucepan (or leave slightly ajar) and let the chili simmer for about 30 minutes, stirring occasionally, to allow the flavors to blend and meld together.

3. Add Creamy Finishers (Off Heat!):

• After 30 minutes of simmering, remove the chili from the heat.
• Stir in the sour cream and the heavy whipping cream until they are fully incorporated and the chili is smooth and creamy. Adding dairy off heat or very low heat helps prevent curdling.

4. Serve:

• Serve the Creamy White Chili hot.
• Garnish with fresh chopped cilantro (as suggested in ingredient list header) or other favorite toppings like shredded cheese, avocado, or a squeeze of lime.

A rich, creamy, and flavorful chili ready with simple steps!