Creamy White Chicken Chili

Creamy White Chicken Chili Recipe

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Janie Yeasted


Every time my son-in-law, Don, comes to my home, he asks if I am cooking his favorite chili with the chicken & a kick! When I make it, I usually triple the recipe because left-overs are great!


★★★★★ 1 vote

4 small servings
35 Min
30 Min


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  • 1 lb
    boneless, skinless cicken breasts, cut into 1/2 in. cubes
  • 1 l
    onion, chopped
  • 1 1/2 tsp
    garlic powder
  • 1 Tbsp
    vegetable oil
  • 2 can(s)
    15 1/2 oz. (may add more) great northern beans, rinsed & drained
  • 1 can(s)
    14 1/2 oz. chicken broth
  • 2 can(s)
    4 oz. each, chopped green chilies
  • 1 tsp
  • 1 tsp
    ground cumin
  • 1 tsp
    dreried oregano
  • 1/2 tsp
  • 1/4 tsp
    cayenne pepper
  • 1 c
    8 oz. sour cream
  • 1/2 c
    whipping cream

How to Make Creamy White Chicken Chili


  1. In a large saucepan or dutch oven, saute chicken, onion, and garlic powder in oil until chicken is no longer pink.
  2. Add beans, broth, chilies, and seasonings. Bring to a boil. reduce heat; simmer, uncovered, for 30 minutes.
  3. Remove from the heat; stir in sour cream & cream.
    Serve immediatley. Yummy!

Printable Recipe Card

About Creamy White Chicken Chili

Course/Dish: Chicken
Other Tags: Quick & Easy, Healthy

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