Creamy White Chili Recipe

5 555 517
Creamy White Chili Recipe
Creamy White Chili Recipe photo by Taste of Home
Publisher Photo

Creamy White Chili Recipe

Read Reviews
5 555 517
Publisher Photo
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
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 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

Directions

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.
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 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.
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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bingoqueen63 User ID: 750220 71304
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!"

MY REVIEW
murrell006 User ID: 2357453 278062
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 pepper..so I guess I really didn't stick to the recipe. It was good either way!"

MY REVIEW
sniewenhuis User ID: 4696074 276730
Reviewed Oct. 24, 2017

"Very tasty and creamy."

MY REVIEW
Stephanie User ID: 9278771 276203
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."

MY REVIEW
Joy User ID: 9149016 274713
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."

MY REVIEW
Racquel User ID: 9236940 272185
Reviewed Aug. 24, 2017

"Really good recipe! However, after adding the sour cream and heavy cream it did get soupy. After adding the creams I ended up putting it back on low heat to warm it back up and then added a teaspoon or so of corn starch to thicken it up. Worked perfectly"

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."

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