Creamy White Chili

Creamy White Chili Recipe

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Brenda Malott


I got this recipe off of and just changed a few things. Very yummy and hard to eat just one bowl!


☆☆☆☆☆ 0 votes

10 Min
45 Min
Stove Top


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  • 1 lb
    boneless skinless chicken breasts, cut into 1/2 inch cubes or i use a rotisserie chicken and just shred the chicken
  • 1 medium
    onion, chopped
  • 1 1/2 tsp
    garlic powder
  • 1 Tbsp
    canola oil
  • 4 can(s)
    (15-1/2 oz each) great northern beans, rinsed and drained. ( puree 2 of the cans to make the chili thicker )
  • 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
    dried oregano
  • 1/2 tsp
  • 1/4 tsp
    cayenne pepper
  • 1 c
    (8 oz) sour cream
  • 1/2 c
    heavy whipping cream

How to Make Creamy White Chili


  1. In a large saucepan, saute the chicken, onion, and garlic powder in oil until chicken is no longer pink.
    If using a rotisserie chicken, saute your onion for about 2 minutes and then add the shredded chicken and garlic powder and cook for another minute.
  2. Add the beans, broth, chilies and seasoning. Bring to a boil. Reduce heat;simmer, uncovered for 30 minutes.
  3. Remove from the heat; stir in sour cream and cream.
    Top with green onions and your favorite shredded cheese.

Printable Recipe Card

About Creamy White Chili

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American

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