White Chicken Chili
1 1/2 lbs boneless skinless chicken breast, cut into cubes
2 tbsp salted butter
1 small yellow onion, chopped
2 cloves garlic, minced
1 cup chicken bone broth
4.5 oz can diced green chiles
1 tsp pink himalayan salt
1 tbsp italian seasoning
1/2 tsp black pepper
1/4 tsp cayenne pepper
1 cup heavy cream
1/4 tbsp sour cream
1/3 cup grated parmesan
Heat a large skillet over medium-high heat and add the butter.
Once heated, add the chicken, onion, and garlic, and cook until the chicken is cooked through, about 12 minutes.
Add in the bone broth, chiles, salt, italian seasoning, pepper, and cayenne, and stir. Increase the heat and bring to a boil. Once boiling, reduce heat to low and simmer for about 20 minutes.
Pour in the heavy cream and reduce the heat to bring to a boil again. Once boiling, reduce the heat and simmer for 5 minutes.
Stir in the parmesan and sour cream, and stir constantly to avoid the cheese sticking to the pan.
Simmer for another 3-6 minutes until sauce thickens, careful not to overcook the cream.
Remove from heat and serve.