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I got this wonderful recipe from my sister-in-law, who made a big batch and served a crowd one night. It was a hit. Plus, it's easy and quick, which is helpful since I'm a college student. In all my years of 4-H cooking, I've never had another dish get so many compliments. —Laura Brewer, Lafayette, Indiana
This recipe is:
Contest Winning
Nutritional Analysis: 1 cup equals 334 calories, 16 g fat (8 g saturated fat), 81 mg cholesterol, 1,045 mg sodium, 24 g carbohydrate, 7 g fiber, 22 g protein.
Originally published as Creamy White Chili in Taste of Home February/March 2001, p25
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Dec. 30, 2012 by cheezithead
Was not to impressed with this recipe.All I could taste was the cream.
Was not to impressed with this recipe.
All I could taste was the cream.
Reviewed on Dec. 11, 2012 by dotilu
Very simple to make with great taste! Very nice change. I made this in the crock-pot all day on low. Amazing! Plan to make this for dinner with friends after Christmas serice. Cant wait!
Reviewed on Dec. 11, 2012 by georgiegirl33615
This recipe is very simple and tastes great. I add a can of Rotel and use one can of chilies. Delicious!
Reviewed on Dec. 09, 2012 by lbrandt09
My fiance and I made this for the first time tonight... and it was AMAZING! It was a delicious balance of cream and spice. We would recommend this to anyone!
Reviewed on Dec. 09, 2012 by roamerat98
I made a double batch of this but put in only half the chilies since we don't like spicy. I also used a bulb of fresh garlic! Absolutely delicious!
Reviewed on Dec. 08, 2012 by FrHornist
This recipe is really good! My picky brothers devoured it.
Reviewed on Dec. 08, 2012 by 282778
This chili is great. The only changes I made: I doubled the recipe, used 1/2 heavy cream and 1/2 half & half and added 2 extra cans of green chilis. My family really liked it but my son (who doesn't like sour cream) thought the sour cream flavor was too strong so next time I will cut the sour cream in half. This recipe is definitely a keeper.
Reviewed on Dec. 06, 2012 by administrator
Very nice flavor. The only problem I had was with the consistancy - it was more like soup than chili.
Reviewed on Dec. 04, 2012 by daisey5
This was so good and easy. The only changes I made were to use a whole roasted chicken cut up and instead of whipping cream I used fat free half and half. It turned out great.
Reviewed on Dec. 04, 2012 by gizmogal
Reading all the 5 star reviews I thought this would be a slam dunk. It was good but disappointing. Not what I expected. I have another similar recipe that's the keeper so I will stick with that one.
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