- 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
"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!!"
"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."
"Greta recipe. Used a rotisserie chicken when I made it."
"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!"
"Loved it!! Had a perfect little spice."
"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! :)"
"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?)"
"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."
"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."