White Chicken Chili with Sour Cream

Sylvia Carroll Recipe

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:


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)


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)