Creamy White Chili Recipe

5 550 510
Creamy White Chili Recipe
Creamy White Chili Recipe photo by Taste of Home
Publisher Photo

Creamy White Chili Recipe

Read Reviews
5 550 510
Publisher Photo
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
MAKES:
7 servings
TOTAL TIME:
Prep: 10 min. Cook: 40 min.
MAKES:
7 servings
TOTAL TIME:
Prep: 10 min. Cook: 40 min.

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

Directions

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.
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

Nutritional Facts

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

  • 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
  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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Reviews forCreamy White Chili

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MY REVIEW
Sharon User ID: 9234279 271710
Reviewed Aug. 13, 2017

"So so recipe. It's more like a soup than a hearty chili. The recipe calls for WAY too much chicken stock. Half that amount would have been more than enough. The chili never thickens no matter how long you cook it. Again, this should be called soup not chili. Way better chili recipes out there. Won't make again."

MY REVIEW
Emiie User ID: 9206860 269626
Reviewed Jul. 17, 2017

"This is a wonderfully tasty chili. I got tired of tomato sauce, so this was a nice change. The first time I made this I tripled it for a family gathering and everyone loved it; I only put in half the chili amount though. It did get a bit soupy, but I just let it simmer longer."

MY REVIEW
Franklin User ID: 9219600 269489
Reviewed Jul. 15, 2017

"@Steve - Cannellini beans are not the same as great northern beans. Great Northern are smaller and have a different texture."

MY REVIEW
2124arizona User ID: 845443 268068
Reviewed Jun. 17, 2017

"This is great on a chilly, overcast day. My brother asked for this recipe."

MY REVIEW
Steve User ID: 9181572 267523
Reviewed May. 31, 2017

"@Christine Cannellini beans ARE great northern beans. duh"

MY REVIEW
Christine User ID: 3067098 265779
Reviewed May. 9, 2017 Edited May. 12, 2017

"This was very easy and very good! I'm not sure that it yields 7 servings if served as a main course (likely closer to 4). Certainly, pre-cooked chicken (or turkey) could be used for even further ease, making it a great recipe for leftovers. I used cannellini beans and part of me thought they weren't hearty enough. I almost wanted to replace the beans with potato...but then I guess it wouldn't be chili! Either way, I will certainly make it again!"

MY REVIEW
Chandra User ID: 9145869 264799
Reviewed Apr. 18, 2017

"I was looking for a chili with a white sauce because the tomato sauce gives me heartburn. So does the white but not as bad, when I found this and made it for the first time. Now my family can't get enough of it!! It's not difficult to make at all! And heartburn, yeah probably. BUT WHO CARES THIS STUFF IS THE BOMB!! Thanks for the recipe, it's a hit and a change from the regular hamburger and red sauce. It's my new chili go to!!"

MY REVIEW
cabincat User ID: 759911 261234
Reviewed Feb. 13, 2017

"Delicious !! I loved it because it skips the tomatoes which I'm tired of lately every quick dish is buried in tomato sauce.

Had to improvise, only had 1 can of chilies, added a tsp of chipotle to make up for it.
1 half breast wasn't a pound 2 was a little over. The extra bit of meat was a bonus.
Don't always have heavy cream on hand, had to leave it out but used a bit of whole milk.
Served it with crispy garlic Texas Toast.
This is worth expanding for a crowd. It's a nice change from red chili that seems to be the rage."

MY REVIEW
pajamaangel User ID: 1603339 261069
Reviewed Feb. 9, 2017

"An extraordinary recipe. We all loved this chili! One of the better white chili recipes I've tried."

MY REVIEW
KathiBentzel User ID: 3760129 260397
Reviewed Jan. 28, 2017

"Make this! You'll be happy you did."

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