In a large pot, combine chicken broth, great northern beans, shredded cooked chicken, diced green chiles, ground cumin, garlic powder, dried oregano, and a dash of pepper. Set the heat to medium-low. As the ingredients start to mingle, you’ll notice the beautiful colors and textures coming together. It’s the beginning of something wonderful.
Bring the mixture to a gentle simmer. You’ll want to keep an eye on it, stirring occasionally. The goal is to heat everything through, which should take about 20 to 30 minutes. During this time, the flavors will deepen, and your kitchen will be filled with the enticing aroma of chili.
After the chili has simmered and is heated through, it’s time to finish it off with the creamy additions. Stir in shredded Monterey Jack cheese and sour cream. As you mix, watch the cheese melt into the chili, creating a luscious, creamy consistency. This step is crucial, as it transforms your chili from good to unforgettable.
Once everything is well incorporated and the cheese is melted, give it a taste. This is your moment to adjust the flavors if needed. If you prefer more spice, add a pinch of cayenne pepper or additional chiles. After adjusting, remove the pot from the heat, and let it cool slightly before serving.
Serve hot, and don’t forget to garnish! I love adding fresh cilantro, diced avocado, or crispy tortilla strips on top. These toppings not only add flavor but also provide a beautiful presentation. Each bowl of White Chicken Chili is not just a meal; it’s an experience.
