Creamy White Chili

Posted: September 15

Time: 50 minutes

Yield: 7 servings

recipe image

When the weather outside turns frightful, a bowl of Creamy White Chili is so delightful! Filled with savory chicken, hearty beans, and spicy green chiles in a gorgeous white sauce, this chili looks and tastes different from traditional chili while still delivering that irresistible warmth. Creamy White Chili makes enough so you can have a fulfilling dinner with plenty of leftovers for later!


• 1 tablespoon canola oil • 1 pound chicken breasts, boneless, skinless, and cut into 1/2 inch cubes • 1 1/2 teaspoons garlic powder • 1 medium onion, chopped • 1 (14.5 ounce) can chicken broth • 2 (15.5 ounce) cans great northern beans, rinsed and drained • 2 (4 ounce) cans green chiles, chopped • 1 teaspoon salt • 1 teaspoon ground cumin • 1 teaspoon dried oregano • 1/2 teaspoon pepper • 1/4 teaspoon cayenne pepper • 1/2 cup heavy whipping cream • 1 cup sour cream For the optional toppings: • tortilla chips, to taste • cheddar cheese, to taste, shredded • jalapeño pepper, to taste, sliced and seeded • green onions, to taste • yellow corn, to taste


Step 1

In a large saucepan over medium-high heat, heat the oil.

Step 2

Add the chicken, garlic powder, and onion and sauté the chicken until the chicken is no longer pink, about 5 minutes.

Step 3

Add in the broth, beans, chilies, salt, cumin, oregano, pepper, and cayenne pepper.

Step 4

Bring the mixture to a boil.

Step 5

Reduce the heat and allow to simmer for 30 minutes, uncovered.

Step 6

Remove the saucepan from the heat.

Step 7

Stir in the heavy cream and sour cream.

Step 8

Top with your favorite toppings.

Step 9


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