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Creamy White Chili

I got the best white chicken chili recipe from my sister-in-law, who made a big batch and served a crowd one night. It was a hit. It's easy and quick, which is helpful since I'm a college student. In all my years of 4-H cooking, I've never had another dish get so many compliments. —Laura Brewer, Lafayette, Indiana
  • Total Time
    Prep: 10 min. Cook: 40 min.
  • Makes
    7 servings


  • 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
  • 1 medium onion, chopped
  • 1-1/2 teaspoons garlic powder
  • 1 tablespoon canola oil
  • 2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
  • 1 can (14-1/2 ounces) chicken broth
  • 2 cans (4 ounces each) chopped green chiles
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 1 cup sour cream
  • 1/2 cup heavy whipping cream
  • Tortilla chips, optional
  • Shredded cheddar cheese, optional
  • Sliced seeded jalapeno pepper, optional


  • In a large saucepan, saute the chicken, onion and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chiles and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
  • Remove from the heat; stir in sour cream and cream. If desired, top with tortilla chips, cheese and jalapenos.

Test Kitchen Tips
  • Find out how to make chili like the pros with insider tips from Taste of Home's Culinary Director, Sarah Farmer.
  • Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
  • Learn how to chop an onion without crying.
  • Nutrition Facts
    1 cup: 334 calories, 16g fat (8g saturated fat), 81mg cholesterol, 1045mg sodium, 24g carbohydrate (3g sugars, 7g fiber), 22g protein.


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    Average Rating:
    • Roy
      Oct 11, 2020

      Wonderful recipe. Both myself and my wife love it, and she is not a fan of "spicy hot" food. However, I would recommend that instead of garlic power, that you use 3 (at least) minced cloves of Garlic. And I don't bother with rising (drain yes) the beans.

    • Kyleigh
      Sep 29, 2020

      I doubled the recipe. I also substituted the sour cream with cream cheese, added corn and bell peppers. Topped with sour cream, cilantro, shredded cheddar, and fritos! I am sooo very satisfied!

    • Bea
      Sep 15, 2020

      Where's the cream cheese in the recipe? It says it's so good from the cream cheese. Was that a misprint?

    • snker0521
      Sep 10, 2020

      i made this last night for dinner. It went together very fast and based on another reviewer, I added 8 ounces of cream cheese instead of the sour cream. I accidently added too much cayenne so I did offer sour cream at the table along with shredded cheese. Personally, I am not much of a fan of beans of any kind, but this chili was good. The only problem was it did not make enough for the hearty appetites for all the people at the table. Next time I make this I will double the recipe. But this is a keeper even by my standards.

    • Patricia
      Sep 9, 2020

      Delicious!! First time ever making a white chili and this one delivered in every way. Fantastic as is, didnt change a thing. Will be a favorite keeper for me!! Thanks for sharing!

    • Yvonne
      Sep 3, 2020

      I changed this a little. I added carrots, potatoes and substituted coconut cream for the cream. I also left out the cumin. The creamy mix of the sour cream and cream made this soup delicious.

    • eileen
      Aug 16, 2020

      I made this for movie night with a few friends. It got rave reviews and I thought it was yummy. On advice of previous reviews I used cream cheese instead of sour cream. I also popped a whole jalapeno in for the cooking process and fished it out and discarded when cooking was complete. Made it a day ahead of time. The one person in the group who doesn't like heat said it was just right. This is definitely going into my file of favorites!

    • BCBabies
      Jul 25, 2020

      I add creme cheese and more creme. I also roast my chicken breasts in the oven and then pull and dice the meat. I have won 3 chili cook-offs with my version! :)

    • dylan's mama
      Jul 22, 2020

      We have been making this for years now and its hands down our favorite chili recipe. One thing I love about it is that you can substitute low fat versions of the cream/sour cream and its still just as good. I've even used skim milk in place of the whipping cream with no problems! We always serve it with the Zucchini & Cheese Drop biscuits. To die for!

    • Bonnie
      Jul 12, 2020

      This recipe is awesome. Made it iver 10 times now. A big hit with the family!