Creamy White Chili Recipe

5 568 533
Creamy White Chili Recipe
Creamy White Chili Recipe photo by Taste of Home
Publisher Photo

Creamy White Chili Recipe

Read Reviews
5 568 533
Publisher Photo
I got the best 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 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.

Popular Videos

  • 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCreamy White Chili

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Z User ID: 9458612 287454
Reviewed May. 4, 2018

"I LOVE this recipe. I use 1.5-2 pounds of shredded chicken instead of cubed. Perfect for dipping tortilla chips in as well."

MY REVIEW
Kris User ID: 9332803 287265
Reviewed Apr. 29, 2018

"It was a little TOO CREAMY for me."

MY REVIEW
Cheri User ID: 9451934 286802
Reviewed Apr. 17, 2018

"BEST RECIPE EVER!! We all loved it, and I have some picky eaters! Thank you for sharing !! So yummy and easy to make. I didn’t delete anything but added red pepper. Even without that change it would be amazing!! Thank you for sharing! A new family fav!! Yesss!!"

MY REVIEW
kvelthaus User ID: 3395012 284949
Reviewed Mar. 12, 2018

"Excellent - I took the advice of a previous review and added 1 TBSP of flour to the chicken onion garlic mix. I used two Jalapenos instead of the canned chilies. I had to puree the beans only because my DH doesn't like the bean texture and I used butter beans. Lastly, I used 4 oz of cream cheese I had left in the fridge and a splash of heavy cream. EXCELLENT."

MY REVIEW
Ian User ID: 9432465 284609
Reviewed Mar. 4, 2018

"Greta recipe. Used a rotisserie chicken when I made it."

MY REVIEW
joycerm53 User ID: 703299 284427
Reviewed Feb. 28, 2018

"Excellent recipe! easy and quick. A keeper! Next time I may add some frozen corn. Joyce Moynihan, Volunteer Field Editor"

MY REVIEW
Carolyn User ID: 9426981 283988
Reviewed Feb. 20, 2018

"So I read the reviews before making this. I have never made white chili before but we tend to like our soups more like stew and our chili super thick. So after the chicken, onions and garlic (I used fresh garlic) were cooked I added two TBSP of flour and all the seasonings to the pot, stirred it in to coat the meat and let it cook for a couple minutes. Then I added the broth, chiles and three cans of beans. Finally I replaced the sour cream and whipping cream with cream cheese. SO Yummy!"

MY REVIEW
[email protected] User ID: 3864962 283642
Reviewed Feb. 12, 2018

"Loved it!! Had a perfect little spice."

MY REVIEW
Sunnygrammie User ID: 5547457 283264
Reviewed Feb. 5, 2018

"I made this chili for our Super Bowl party. Everyone raved about how good it was and requested the recipe. The only thing I did differently was simmered it all day so the flavors could meld and the chicken would be super tender. It's not a real thick chili but that could easily be remedied by adding a little cornstarch, if that bothers you. Otherwise, this is a delicious recipe and I'm so glad I gave it a try. It's a keeper! :)"

MY REVIEW
VienneM User ID: 8189257 281596
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?)"

Loading Image