When it’s cold outside, not much sounds better than a warm bowl of this satisfying white bean and chicken chili. With healing spices and shredded chicken, this chili is much lighter than the beef-and-pinto-bean variety, more like a satisfying Mexican soup.

For the chicken, I love to use a whole smoked chicken from a local BBQ restaurant. The smokey flavor from the chicken infuses the entire dish in the best way. If that’s not an option though, a rotisserie from the grocery store will work, too.

For the chilies, look for a jar of mild roasted Hatch green chilies. These also add a hint of smokiness, plus color and spice. For subtle creaminess, I use sour cream. It blends in easily and adds wonderful flavor. After you add the sour cream, be sure not to boil the chili. Boiling it can cause the sour cream to curdle and separate. While still delicious, you’ll see flecks of sour cream in the broth.

If you need a dairy-free version, feel free to swap olive oil for the butter and leave out the sour cream. It will still be delicious!