White chicken chili

Lucille Hoerle


One of our guild members brought this delicious chili for a pot luck. She shared the recipe and I have made it many times since it is so delicious. I hope you think so too.

★★★★★ 1 vote
30 Min


1 lb
chicken breast halves, skinless and boneless cut into bite size pieces
1 medium
onion, chopped
1 1/2 tsp
garlic powder
1 Tbsp
vegetable or olive oil
2 can(s)
(15 oz.) great northern beans
1 can(s)
chicken broth
2 can(s)
chopped green chilies (4 oz. ea)
1 can(s)
creamed corn (15 oz)
1 tsp
1 tsp
cumin – ground
1 tsp
oregano – dried
1/2 tsp
1/8 tsp
cayenne pepper
1 c
sour cream

How to Make White chicken chili


  • 1In large saucepan or frying pan, sauté chicken, onion & garlic powder in the oil until chicken is no longer pink. Add beans, broth, chilies, corn & seasonings. Bring to a boil. Reduce heat – simmer uncovered for 30 minutes. Remove from heat – stir in sour cream. Serve immediately.
  • 2Cooks tips: If chili is too thick, add a bit of half and half or cream. If preparing chili to serve at a later time hold the sour cream addition until re-heated & ready to serve.

Printable Recipe Card

About White chicken chili

Course/Dish: Chicken, Chicken Soups, Chili
Other Tag: Quick & Easy
Hashtag: #beans