Creamy Spicy Chicken Bean White Chili

Start by heating the olive oil in a large soup pot over medium-high heat. Once the oil is heated, add the chicken and cook until it's no longer pink. This step is essential to get a flavorful base for our chili.

Add the onions and garlic to the pot and cook until they're softened. I always recommend using fresh ingredients because they produce a more profound flavor profile.

Next, add the beans, chilies, cumin, oregano, white pepper, and cayenne pepper to the pot. Stir everything to combine it well. Remember, stirring continuously can prevent ingredients from sticking to the bottom, so keep that wooden spoon moving!

Now, pour in the chicken broth and bring the mixture to a simmer. Cover the pot, reduce the heat, and let it simmer for about an hour. The longer you let it simmer, the more the flavors will meld together, so don't rush this step.

After an hour, remove the lid and add the shredded cheese to the pot. Stir until the cheese is fully melted into the soup. This will give your chili a rich and creamy consistency that's just divine.

Finally, ladle the chili into bowls and garnish each serving with a dollop of sour cream and a sprinkle of fresh cilantro. The sour cream cuts through the spiciness while the cilantro adds a refreshing note to this hearty dish.