White Chicken Chili

"Easy, delicious chili with a bit of a spicy bite. A friend served this to me one day and I fell in love with it."
 
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photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks
photo by Dick Ellingson photo by Dick Ellingson
photo by Michelle C. photo by Michelle C.
photo by Chef Suzie K photo by Chef Suzie K
photo by Christopher Bhooras photo by Christopher Bhooras
Ready In:
50mins
Ingredients:
13
Serves:
5
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ingredients

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directions

  • In large saucepan, saute chicken, onion and garlic powder in oil til chicken is no longer pink.
  • Add beans, chilies and seasonings and chicken broth.
  • Bring to a boil.
  • Reduce heat and simmer (uncovered) for 30 minutes.
  • Remove from heat, stir in sour cream and whipping cream.
  • Serve immediately.

Questions & Replies

  1. Does it freeze well? I need to make ahead for a party.
     
  2. How to print recipe?
     
  3. Can i use navy beans instead of great northern?
     
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Reviews

  1. Update: I made this today in the crock pot and it was even better. I threw whole boneless, skinless chicken breasts in the bottom of the crock pot, then dumped the rest of the ingredients (except for the sour cream and whipping cream) in on top of them. Turned it on low, let it cook for 6 hours. Then I shredded the chicken with two forks, added the creams, and served it. The texture of the shredded chicken was even better, I thought. So deliciously easy!<br/><br/>I made this yesterday for a birthday party and everyone (even the kids) loved it! I made some changes: I used lower-sodium chicken broth and only used 1/4 the amount of salt that the recipe called for (my dad has to watch his sodium intake) and I used one can of the green chilies. This made for a milder chili that was good for the whole family. I also used light sour cream and half and half instead of the whipping cream. We will be making this again!
     
  2. Delicious! I really think I could eat this soup every night. I use fresh garlic, and add two or three teaspoons of Penzey's cumin. For a less-fat version, I puree an additional can of the beans in my food processor and add this to the soup base, then cut the amount of whipping cream and sour cream. The soup seems just as creamy and thick. Thanks for a great recipe!
     
  3. Oh my gosh, was this ever delicious! As always, I didn't have the right ingredients. It was still great, and I'll be sure to make it with the proper ingredients one of these times. I followed all of the directions, but the ingredients I used were: 1 lb chicken, 1 medium onion, 3 cloves minced fresh garlic, 1/2 tsp garlic powder, 1 Tblsp vegetable oil, 12 drops Cholula hot sauce, 2 cups cooked garbanzo beans, 1 can kidney beans (drained and rinsed), 1 1/2 tsp chicken boulliion granules, 1 1/2 cups water, 1 tsp oregano, 1/2 tsp pepper 1/4 tsp cayenne pepper, 3/4 cup whole milk.<br/>UPDATE - I've made this three times now, and I have some changes I'll stick with: Sautee the onion first, and then add the chicken and sautee that as well. If you use fresh garlic, cook that with the onion, but if you're using garlic powder, then just wait and add that with the rest of the spices. Use garbanzo beans instead of northern beans. Use fat-free plain greek yogurt in place of sour cream. Greek yogurt has the same consistency as sour cream, and you'll keep a little fat out of your diet this way. This is an awesome recipe! I think this is one of my top 5 favorite dishes.
     
  4. Unbelievable! This is unquestionably the very best white chicken chili on the planet! No need to change a single ingredient, except maybe to add a third can of white beans. Wow!
     
  5. I won second place in a chili cookoff last night with this recipe!
     
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Tweaks

  1. I purée an additional can of beans and add them to the chili to make it creamier. I lighten it up by adding nonfat, plain Greek yogurt, and fat free half & half.
     
  2. If you like it thicker, put a can (or an extra can of northern beans) in the blender/food processor with a little of the juice and blend till smooth. Stir into the pot of chili and voila, thicker consistancy with no added fat!
     
  3. I sauteed the chicken with onion and garlic and a thinly sliced jalapeno. Instead of whipping cream I used fresh half and half which worked out great. Served over my favorite Mexican rice recipe (can of chicken broth, 1/4 cup chopped cilantro, 3 T of favorite salsa, 1/4 cup stout, 1 cup minut rice, garlic pepper to taste.)
     
  4. This is delicious! For my own notes, I sauteed onions/minced garlic/chicken in butter, added chili powder instead of cayenne, and used whole milk instead of whipping cream. I also added a can of corn. Soooo good! Mine thickened up perfectly with a tbsp of corn starch/water. Thank you!
     
  5. I absolutely love this recipe. Instead of using raw chicken though, I use a rotisserie chicken and shred it up. It’s super easy and adds great flavor and texture. I also like to add a can or frozen bag of shoepeg corn.
     

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