white chicken chili

★★★★☆ 34
shaunaevans avatar
By Shauna evans
from Pleasant Grove, UT

I love savory soups, stews, and chili - especially when the weather turns cold. This is a savory chili packed with flavor and a little kick. This is the perfect comfort food and game day recipe. A one bowl dish that satisfies hungry football fans.

Blue Ribbon Recipe

We used grilled chicken and loved the way this chili turned out. With a lighter, more soup-like consistency this recipe is a nice alternative to heavier meat chilies.

— The Test Kitchen @kitchencrew
★★★★☆ 34
serves 10
prep time 10 Min
cook time 15 Min
method Stove Top

Ingredients For white chicken chili

  • 1 lb
    chicken, cooked and cubed
  • 1
    onion, chopped fine
  • 2 Tbsp
    canola oil
  • 1 clove
    garlic, minced
  • 2 can
    great northern beans, rinsed and drained, 15.5 oz each
  • 1 can
    chicken broth, 32 oz.
  • 2 can
    green chilies, chopped, 4.5 oz each
  • 1 tsp
    salt
  • 1 tsp
    oregano
  • 1 tsp
    cumin
  • 1/2 tsp
    ground black pepper
  • 1/4 tsp
    cayenne pepper
  • 1 c
    sour cream
  • 1/2 c
    whole milk

How To Make white chicken chili

  • 1
    In saute pan, cook onions and garlic in oil until translucent, about 4 minutes.
  • 2
    In a large stock pot, add cooked chicken, beans, chicken broth, green chilies, salt, oregano, cumin, black pepper, and cayenne pepper.
  • 3
    Add onions and garlic to stock pot and heat on medium low heat for 10 minutes.
  • 4
    Turn to chili to low and add sour cream and milk. Stir to combine. Do not let boil after cream and milk are added. Serve warm.
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