Thursday, January 5, 2017

Creamy White Chili

I found this recipe on  It was simple to make and really tasty! It really hit the spot on a cold wintry day.

1 lb. boneless skinless chicken breasts, cut into 1/2 inch cubes
1 medium onion, chopped
1 1/2 teaspoons garlic powder
1 tablespoon canola oil (I used olive oil)
2 cans (15-1/2 ounce each) great northern beans, rinsed and drained
1 can (14-1/2 ounce) 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

Optional Toppings:
Tortilla chips
Corn tortillas, torn up
Grated cheese
Green onions, chopped
Jalapeno pepper, sliced and seeded

In a large saucepan or dutch oven, 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 and simmer, uncovered, for 30 minutes.

Remove from the heat; stir in sour cream and heavy cream.  Spoon into bowls.  If desired, top with any of the optional toppings.

YIELD: 7 servings


  1. This recipe sounds delish! Can't wait to try it!

  2. Just tried this recipe today. It is SO good! I'm so sad I missed out on a whole year of this delicious chili! I actually made the chili in my crockpot. I just dumped everything in, including pre-cooked chopped chicken I already had in my freezer. Four to six hours on low was perfect!