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Creamy White Chili Recipe

Creamy White Chili Recipe

I got this wonderful creamy white chicken chili recipe from my sister-in-law, who made a big batch and served a crowd one night. It was a hit. 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. YIELD: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 vegetable 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 whipping cream


  • 1. In a saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add 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. Serve immediately. Yield: 7 servings.

Nutritional Facts

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

Reviews for Creamy White Chili

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Reviewed Jan. 5, 2018

"Yum! If you like really thick chili, I would suggest cutting back on the stock and sour cream/whipping cream a bit (and maybe the cayenne pepper too then) or adding a bit of cornstarch to thicken or pureeing a portion as other reviewers mentioned, but we thought it was really good as written! Just the right spiciness- I can't tolerate much heat but this leaves just a little 'bite' in your mouth after eating it. (Or...if it's too thin- maybe you're not simmering it long enough with the lid off?)"

Reviewed Jan. 5, 2018

"This was terrible. I followed the recipe exactly. It tasted fine until I added the sour cream and whipping cream. Then, it turned into a thin, white, flavorless soup. Do not bother."

Reviewed Jan. 4, 2018

"My family loves the chili. I thought the beans might scare my little ones so I blended it in my immersion blender a bit. The second time I made it, I did not blend and everyone enjoyed it and requested seconds. Great recipe. Thanks for sharing."

Reviewed Dec. 23, 2017

"Besides being delicious, it's greatest strengths are it soooooo easy and quick. The only thing I did differently is used 1 can of garbanzo beans and 1 can of No. beans (didn't have 2 cans of Northerns). I, too, simmered it a bit longer to make it more chili-like."

Reviewed Dec. 13, 2017

"Love this chili! Since I don’t like things too spicy, I used less cayenne pepper and it was perfect."

Reviewed Nov. 25, 2017

"I have made this Chil several times. I cook for Bingo, and everyone really likes it. At first they were afraid to try it, as they had never heard of it. My family also thinks it's great!"

Reviewed Nov. 21, 2017

"I pretty much stuck to the recipe, except I used leftover chicken. I did use one can of chilies and skip the cayenne I guess I really didn't stick to the recipe. It was good either way!"

Reviewed Oct. 24, 2017

"Very tasty and creamy."

Reviewed Oct. 12, 2017

"Runner up in a chili cook-off. However I did use a whole rotisserie chicken. Was very thick, the way I wanted it based on the reviews below I did not want it to be thin. Crowd loved and I am almost certain I would have won if I hadn't run out. People came back for seconds before the last (5) people could judge it."

Reviewed Oct. 1, 2017

"My husband made this the other night for a crowd and it was delicious! He did not add the jalapeno because we didn't know if all the people could handle or enjoy that. Agree with the reviewers about it being thin, but you can add crackers at the table or just tweak with cornstarch, sour cream, or cream cheese."

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