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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 Feb. 16, 2011 by Lyndsayjoy
Absolutely amazing!! Will make again and again. I will use one can of chilies this time instead though as we are feeding a few kiddos :)
Reviewed on Feb. 14, 2011 by sarahanne86
I added red pepper with onions in the beginning and also added corn with the beans. My boyfriend was skeptical about white chili, but this recipe is definitely a keeper!! I will be making this again for sure!
Reviewed on Feb. 14, 2011 by dbootz
Everyone at work loved it. I made it for a chili cook off and work and I won. I made it exactly as the recipe reads only I doubled it. Great Recipe!
Reviewed on Feb. 07, 2011 by casum
AMAZING! Everyone in my house loves it! I have to double the recipe...sometimes triple it!
Reviewed on Feb. 02, 2011 by blhenn
This is seriously an AMAZING recipe! It was spicy, creamy and good on a cold Alaskan night. Next time I will probably use half & half or 2% milk instead of the heavy cream, no salt (you dont even need it) and greek yogurt instead of sour cream to make it more healthy. and I am sure it will still be amazing! mmmmmm.... Oh and double it if you want a second meal out of it because ours did not make the 7 servings it stated it would.
Reviewed on Jan. 31, 2011 by sevyjj
Perfect dish for a snow day!
Reviewed on Jan. 31, 2011 by Joanna07
made this recipe as written, and it was delicious! I even got a "this is *really* good" from my husband. The taste is wonderful, and it is totally going into my recipe box!
Reviewed on Jan. 31, 2011 by knjsaunders
I've been using this fantastice recipe for awhile now but substituted greek yogart for the sour cream to make it a bit healthier and no one noticed a difference. YUMMY.
Reviewed on Jan. 30, 2011 by qbcnfloress
A favorite! I have never made this for company without being asked for the recipe...don't need to tweak a thing!
Reviewed on Jan. 29, 2011 by ezondii
a slight addition of smoked paprika really made this recipe "pop" very good stuff - thanks
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