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


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  • 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


  1. In 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.
  2. Cooks 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

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