Sylvia Carroll Recipe

White Chicken Chili with Sour Cream

By Sylvia Carroll mama2eleven

This is a great easy recipe. An alternative to red chili. Corn makes gives it a little bit of a sweet recipe.

Recipe Rating:
 1 Rating
Prep Time:
Cook Time:
Cooking Method:
Stove Top


2 lb
chicken tenders - boiled, reserving liquid
2 Tbsp
olive oil, extra virgin
4 clove
garlic, pressed
1 small
onion, minced
2 can(s)
great northern beans
1 can(s)
whole kernel corn
1 can(s)
green chilis
8 oz
sour cream
2 c
3 c
rice (optional)
2 tsp
1 Tbsp
1 tsp
8 slice
pepper jack cheese - for garnish
1 tsp
salt and pepper (more or less to taste)
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Directions Step-By-Step

Saute Garlic and onion in Olive Oil. Shred or cube the boiled chicken. Add to sauteed onion and garlic. Add liquid from boiling the chicken (about 2 cups)
Add canned ingredients - 2 cans beans, 1 can corn, 1 can chilis. If you have leftover rice add it here - I would not make rice just for the recipe.
Add spices. Bring all ingredients to a boil. Add milk. Stir sour cream and reduce heat to simmer. Serve with cheese as a garnish. (Adding cheese to the pot makes it hard to keep from scorching - so I always just serve hot chili with cheese melting on top)

About this Recipe

Course/Dish: Chicken, Chicken Soups, Chili
Main Ingredient: Chicken
Regional Style: Southwestern
Other Tag: Quick & Easy
Hashtags: #beans, #white