Creamy White Chicken Chili Recipe

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Creamy White Chicken Chili

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


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


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

About this Recipe

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