Creamy White Chili

I love white chicken chili. I have tried about five different recipes for it and this is one of the best.


1 pound boneless, skinless chicken breasts, cut into 1/2 inch cubes

1 medium onion, chopped

1 1/2 tsp. garlic powder

1 TB vegetable oil

2 cans (15 1/2 oz.) Great Northern Bean, rinsed and drained

1 can 14 1/2 oz.) chicken broth

2 (4 oz.) cans chopped green chilies

1 tsp. salt

1 tsp. ground cumin

1 tsp. dried oregano

1/2 tsp. pepper

1/4 tsp. cayenne pepper

1 Cup sour cream

1/2 cup whipping cream


In a large saucepan, sauté chicken, onion and garlic powder in oil until chicken is no longer pink.

Add the beans, broth, chilies, and seasonings.

Bring to boil.

Reduce heat; simmer uncovered, for 30 minutes. This will thicken the Chilli and bring out all the wonderful flavor. 

Remove from heat; stir in sour cream and cream. Serve immediately.

I found that this recipe can get spicy if you put to much cayenne pepper. So go easy on the cayenne pepper if you want to make the Chilli milder.  If you are like me and like a little spice in your life add a pinch more. Let me know how you like it in the comments below, This is supper easy to make and I know you and your family will love it.