Creamy White Chicken Chili

Shred your rotisserie chicken into bite-sized pieces. Chop your onion into small, uniform pieces. Drain and rinse both cans of beans thoroughly.

Heat olive oil in your large saucepan over medium heat. Add chopped onions and garlic powder. Cook for 3-4 minutes until onions become translucent and fragrant.

Add shredded chicken to the sautéed onions. Stir in beans, chicken broth, and diced green chiles. Add all your dry seasonings: salt, oregano, cumin, pepper, and cayenne.

Bring the mixture to a rolling boil over high heat. Immediately reduce heat to low and simmer uncovered for 30 minutes. Stir occasionally to prevent sticking.

Remove the saucepan completely from heat. Slowly stir in sour cream until fully incorporated. Add heavy whipping cream and mix until smooth and creamy.

Taste and adjust seasonings as needed. Let the chili rest for 5 minutes before serving to allow flavors to settle and cream to fully integrate.