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

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


  • 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

334 calories: 1 cup, 16g fat (8g saturated fat), 81mg cholesterol, 1045mg sodium, 24g carbohydrate (3g sugars, 7g fiber), 22g protein .


  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

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Reviewed Jul. 22, 2016

"Had to try this when I saw how many reviews it had! I left out the whipping cream. It turned out really great!"

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."

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."

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!"

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...."

Reviewed Mar. 22, 2016

"good one"

Reviewed Mar. 8, 2016

"Good recipe. But on day 2 you need to serve the rest or freeze it. chicken only tastes good for max of 2 days"

Reviewed Mar. 5, 2016

"Easy to prepare, great alternative to standard chili receipt! I add sour cream later on once it is served, otherwise fantastic receipt!"

Reviewed Feb. 28, 2016

"This is a wonderfully rich and creamy chili that is quite different from other white chili recipes I've tasted. It has been a hit every time I've made it. I made two changes to the original recipe based on the reviews I read here. I add a third can of northern beans and mash them to add thickness to the chili. Also, instead of cooking a pound of boneless chicken breasts, I use the breast meat from a store-bought rotisserie chicken (Costco, in my case). The breast meat is already seasoned, so no need for the garlic powder and canola oil. I dice up the meat into 1/4" cubes - a little smaller than the original recipe. One of the easiest chilis I've ever made and so delicious!"

Reviewed Feb. 21, 2016

"I loved this recipe! I added some red pepper flakes, and probably would add a little more next time. It does come out a little soupy, so I may try smashing some of the beans next time or using a little less broth. The sour cream and heavy cream added to the wonderful flavor, I served over brown rice which was a fantastic pair."

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