- 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
- 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.
Reviews forCreamy White Chili
"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 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."
"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"
"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."
"@Steve - Cannellini beans are not the same as great northern beans. Great Northern are smaller and have a different texture."
"This is great on a chilly, overcast day. My brother asked for this recipe."
"@Christine Cannellini beans ARE great northern beans. duh"
"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!"
"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!!"