There are so many recipes I want to share with you right now, but I’m sitting here on my couch in flannel pajamas and two blankets, and I still feel freezing.  (Thankfully our power has not gone out at all.)  This week has been one of the coldest in our area in a really, really long time.  Schools are closed, workplaces are just getting back up and running.  I’m telling you, all I want right now is warmth.

This white bean chicken chili is from the very early days of the blog, and has been a favorite in our house ever since the first time I made it.  A big pot of this was exactly what we needed after a few days of being cooped up inside with two stir crazy kids.  It is warm, satisfying, and just a bit spicy.  Bonus: it is simple and easy to make, so if your brain is fried from finding ways to entertain kids inside for hours and days, you’ll still be able to make it without too much trouble.  I figured it was time to dig this favorite out of the archives for newer readers, especially those experiencing this crazy winter weather.  Here’s to staying warm…and here’s hoping for an early spring.


2 tbsp. olive oil, divided
1-1½ lb. boneless, skinless chicken breasts, cut into ½-inch cubes
1 medium onion, chopped
3 cloves garlic, minced
1 tsp. kosher salt
1 tsp. cumin
1 tsp. dried oregano
½ tsp. ground black pepper
¼ tsp. cayenne pepper
2 (15.5 oz) cans Great Northern beans, drained and rinsed
1 (14.5 oz) can chicken stock
2 (4 oz.) cans diced green chiles
1 cup reduced fat sour cream (or greek yogurt)
½ cup heavy cream or half-and-half
Fresh cilantro and paprika, for garnish


  • 01

    In a large saucepan or Dutch oven, heat 1 tablespoon of the olive oil over medium high heat.  Add the chicken to the pan and sauté, stirring occasionally, until it is no longer pink.  Remove the chicken to a plate and set aside.  Add the remaining tablespoon of oil (if necessary) to the pan along with the onion.  Cook, stirring occasionally, until beginning to soften, about 3-5 minutes.  Stir in the garlic, salt, cumin, oregano, black pepper and cayenne and sauté 30-60 seconds more, just until fragrant.

  • 02

    Return the chicken to the pan along with the beans, chicken stock and green chiles.  Bring to a boil, then reduce the heat to a simmer.  Let simmer for 30 minutes.

  • 03

    When the chili is finished simmering, remove from the heat and stir in the sour cream and heavy cream or half-and-half.  Taste and adjust seasonings if needed.  Serve warm, garnished with fresh cilantro and paprika as desired.