Creamy White Chili Recipe
Creamy White Chili Recipe photo by Taste of Home

Creamy White Chili Recipe

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5 532 490
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I got this wonderful chili 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
TOTAL TIME: Prep: 10 min. Cook: 40 min.
MAKES:7 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 10 min. Cook: 40 min.
MAKES: 7 servings

Ingredients

  • 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
  • 1 medium onion, chopped
  • 1-1/2 teaspoons garlic powder
  • 1 tablespoon canola oil
  • 2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
  • 1 can (14-1/2 ounces) chicken broth
  • 2 cans (4 ounces each) chopped green chilies
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 1 cup (8 ounces) sour cream
  • 1/2 cup heavy whipping cream
  • Tortilla chips, optional
  • Shredded cheddar cheese, optional
  • Sliced seeded jalapeno pepper, optional

Nutritional Facts

1 cup equals 334 calories, 16 g fat (8 g saturated fat), 81 mg cholesterol, 1045 mg sodium, 24 g carbohydrate, 7 g fiber, 22 g protein.

Directions

  1. In a large saucepan, saute the chicken, onion and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
  2. Remove from the heat; stir in sour cream and cream. If desired, top with tortilla chips, cheese and jalapenos. Yield: 7 servings.
Originally published as Creamy White Chili in Taste of Home February/March 2001, p25

Reviews for Creamy White Chili

AVERAGE RATING
(490)
RATING DISTRIBUTION
5 Star
 (440)
4 Star
 (36)
3 Star
 (8)
2 Star
 (1)
1 Star
 (5)
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MY REVIEW
Reviewed May. 18, 2016

"Wow, this is a winner! Very tasty, with just the right amount of heat. After cooking the chicken and onions on the stove, I put everything in my Crock Pot for 4 hours on Low. I was using fat-free sour cream, so I mixed that with 2 tbsp. of cornstarch to keep it from separating. And I didn't have any heavy cream, so I left that out, but it was plenty creamy without it. I wouldn't change anything else; we really loved this recipe."

MY REVIEW
Reviewed Apr. 19, 2016

"I love it, everyone in my home loves it, and I have been asked for the recipe many times. I have to triple the recipe for my family. It is very easy to make."

MY REVIEW
Reviewed Apr. 14, 2016

"I've made this recipe several times for my family. We leave out the chicken for vegetarian style and serve it over baked potatoes, rice, or quinoa. They love it every time!"

MY REVIEW
Reviewed Apr. 11, 2016

"This a an awesome recipe... I shredded my chicken and it was even better the second day....Whole family and staff loved it... Would not change a thing...."

MY REVIEW
Reviewed Mar. 22, 2016

"good one"

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