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

Creamy White Chili Recipe

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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
TOTAL TIME: Prep: 10 min. Cook: 40 min.
MAKES:7 servings
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

Nutritional Facts

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.

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. Yield: 7 servings.
Originally published as Creamy White Chili in Taste of Home February/March 2001, p25

Nutritional Facts

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.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Creamy White Chili

AVERAGE RATING
   (420)
RATING DISTRIBUTION
5 Star
 (381)
4 Star
 (28)
3 Star
 (7)
2 Star
 (0)
1 Star
 (4)
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MY REVIEW
Reviewed Jan. 24, 2015

"Absolutely Delicious! Reading all the reviews, I have to say Ditto. Excellent, fantastic, wonderful, wouldn't change a thing. I did chop my chicken that was par-cooked instead of cubing it, however, and cooked in Crock Pot - 45 minutes on High, then about 3 hours on Low. My 11-year-old is picky and didn't seem thrilled about white chili. He Now says it's the best thing in the world and he could eat it every night. It went great with tortilla chips, too!"

MY REVIEW
Reviewed Jan. 11, 2015

"I made it without the green chilies, but found it was missing something. I used a little less sour cream and heavy cream like the others had suggested to make it thicker."

MY REVIEW
Reviewed Jan. 11, 2015

"We've made this twice in the last two weeks. Yummy!!"

MY REVIEW
Reviewed Jan. 8, 2015

"Have made this several times, it's a big hit in our house!!"

MY REVIEW
Reviewed Dec. 30, 2014

"Would make again. used approx 1/2 cup sour cream and a little under 1/2 cup for the whipping cream to make it thicker. Simmering helps the liquid reduce. Made corn bread to go with it. YUM!"

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