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

Creamy White Chili Recipe

Read Reviews (285)
4.86 285
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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


  • 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.


  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.

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

Reviews for Creamy White Chili(285)

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Reviewed Apr. 5, 2014

A huge favorite in our house! Just make sure you use good northern beans. I know that I've gotten some canned northern beans that are mushy to begin with. That doesn't make for a good chili.

Reviewed Apr. 4, 2014

This recipe is amazing! I used ground chicken and ground Italian sausage (about half and half), and followed the recipe exactly for everything else. Cooking the sausage and chicken together adds LOTS of flavor. It's turnout delicious twice now. I highly recommend!

Reviewed Apr. 3, 2014

This soup is good and easy to make. I did make a few changes--I used leftover chicken, 3 cans beans, a little extra water to simmer in, and I left out the cream because I didn't want it any thinner. I would use milk to thin if needed. It was yummy and easy.

Reviewed Feb. 21, 2014

This recipe tastes so good. I use garlic cloves instead of the powder, and skip cayenne. I already take cayenne caps each day. Loved it!

Reviewed Feb. 17, 2014

My husband and I loved it and I would make it again for us, but the kids did not care for it. Too many beans for their taste. I followed another reviewers suggestion to cook it in the crock-pot on low and stirred in the sour cream and cream about 30 minutes before serving.

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