White Chicken Chili Recipe with Sour Cream

This year, we have had more days where the temperature was below zero than I remember in a long time. I hate being cold all the time and tomorrow, the high is only going to be 3. No, that’s not a typo. On days that are that cold, I really want to make a hot lunch for everyone to have. Sandwiches or salads just don’t work when it’s that cold. This White Chicken Chili Recipe with Sour Cream is a family favorite. I am being compensated by Cans Get You Cooking for my participation in this campaign as part of the Mom It Forward Blogger Network.

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White chicken chili with sour cream #CansGetYouCooking

White Chicken Chili Recipe with Sour Cream

By Thursday, most of the fresh fruits and vegetables I’ve purchased are either gone or past the point where they’re usable. I hate food waste but it’s next to impossible to keep a vegetable you buy on Sunday fresh until the following Saturday. I’m generally stressed out from a busy week and want a quick, healthy meal. The solution is not takeout … it’s your Cantry. You can make nutritious, fresh and flavorful meals quickly and easily thanks to the canned foods in your pantry. February is National Canned Food Month so now is the perfect time to share this recipe with you.

I often make traditional chili with canned tomatoes but this is perfect for those days that I want something different. This White Chicken Chili Recipe with Sour Cream uses Goya Cannellini Beans which you may also know as Alubias. This is a very easy recipe that is ready in just 30 minutes. Canned foods make homemade easy. Looking for a traditional chili recipe? Try my Weight Watchers Chicken Chili recipe.

Yields 4

White Chicken Chili Recipe with Sour Cream
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Ingredients

  • 1 tbsp extra virgin olive oil
  • 1 small onion, chopped
  • 1 tbsp of minced garlic, to taste
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp cayenne pepper
  • 3 cups of chicken broth
  • 3 cups of chopped cooked chicken
  • 2 cans of Goya cannellini beans, drained & rinsed
  • shredded Pepper Jack Cheese to top
  • Sour Cream to top

Instructions

  1. Heat the oil in a large pot and cook the onion until tender.
  2. Add the garlic, cumin, oregano and cayenne and stir.
  3. Add chicken broth, chicken and white beans. Simmer 15 minutes uncovered.
  4. Serve and top each bowl with cheese and sour cream.
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This is a super easy meal with a bit of a kick that everyone will love.  If you’re looking for more meals that use canned foods, Cans Get You Cooking produced a 30-minute special that will air on Cooking Channel during the month of February, National Canned Food Month. The special features Cooking Channel star Kelsey Nixon as she takes viewers down the canned food aisle and into her kitchen, sharing fun canned food facts, and creating delicious recipes inspired by the canned foods in her Cantry. Here is a list of airdates:

  • February 14, 2015 10:00 AM EST
  • February 15, 2015 10:00 AM EST
  • February 22, 2015 10:00 AM EST
  • February 28, 2015 10:00AM EST

Kelsey Nixon is the host of the Emmy-nominated show Kelsey’s Essentials on Cooking Channel and Food Network, and author of the cookbook, Kitchen Confidence. She’s also the host of “Cans Make the Meal,” a 30-minute Cooking Channel special that airs throughout February.

In honor of National Canned Food Month, Kelsey Nixon will be judging Cans Get You Cooking’s Cantry Cook-Off Recipe Contest! Entrants must create a unique recipe using at least two canned food items and submit the recipe, along with a photo of their dish for a chance to win $5,000! Entrants have until March 31, 2015 to enter! Here’s where everyone (and you!) can enter: CookingChannelTV.com/cans

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White chicken chili with sour cream #CansGetYouCooking

More from Confessions of an Overworked Mom

Ellen is a busy mom of a 20-year-old son and 25-year-old daughter. She owns 5 blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email info@confessionsofanover-workedmom.com to chat.



Comments

  1. Danielle Isom says:
    When looking for a new recipe to cook, I'm going to have to start going to the canned foods in my pantry more often.  We have a stock of all kinds of beans that I usually only use when making chili beans, but I've got to step outside of the box and become more creative.  That way we can also use our stock of canned foods.  I always buy canned foods when they're on sale and I also have coupons, so the stock is pretty large.
  2. Amy Desrosiers says:
    Typically, I am not a fan of traditional chili, however this is very different, and looks great! I know my husband would love it since he is a clean and healthy eater. 
  3. Looks delicious!  I love chicken chili, and I usually put hominy in mine, for a little different taste from the white beans.
  4. Carol Ann Hughes says:
    Now I know what I can do with my leftover chicken thighs. The breasts, drumsticks and wings get eaten in that order but the poor thighs get thrown into the freezer and forgotten. Well, no longer! Thank you!
  5. I am looking forward to trying this. It sounds like a good way to make something that uses ingredients from my freezer and pantry.
  6. I've never had a chili that didn't have more "sauceiness" (liquid) if that's the right word. This one sounds interesting and tasty!
  7. This would make a very tasty meal; I love chili.

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