Here we are at the end of October, and our days are finally starting to cool down. It’s that perfect time of year, where it’s chilly at night (and I LOVE to sleep with the window open when it’s cold outside!) and still balmy during the day. In other words, soup weather is here!
This recipe is one of the mainstays in our Fall and Winter dinner rotation and it is *excellent*. Every time I make it, I’m asked for the recipe. It’s fast, easy, and delicious, plus you can modify it to work in a slow cooker if you need to plan dinner ahead. I also love that the ingredients are usually ones that I have in the pantry, so when I finally start thinking about what’s for dinner (usually around 5pm!), I can whip this up in under 45 minutes.
Serve it with my yeast rolls, or cornbread muffins, and you have a meal that’s casual enough for Sunday afternoon football watching, but still delicious enough to serve to company. I served it a few months ago at a dinner meeting at my house and we devoured a double batch.
Here’s the recipe:
Creamy White Chicken Chili
Fast, easy, and delicious--one of my favorite weeknight meals!
- 1 pound boneless, skinless chicken breasts, cut into 1" cubes
- 1 medium onion, chopped
- 1-1/2 tsp garlic powder
- 2 cans Great Northern Beans, rinsed and drained
- 1 can chicken broth
- 2 cans chopped green chiles 4 oz. cans
- 1 t salt
- 1 t cumin
- 1 t oregano
- 1/2 t pepper
- 1/4 t cayenne pepper
- 1 c sour cream
- 1/2 c whipping cream
In stockpot, sauté chicken, onion, and garlic powder in oil until chicken is no longer pink.
Add beans, broth, chilis, and seasonings.
Bring to a boil, reduce heat, cover, and simmer for 30 minutes (can also put in a crock pot on low heat at this point).
Just before serving, stir in sour cream and whipping cream off heat. Serve immediately.
To give credit where credit is due, this is a recipe that came from a regiment cookbook. I was first served this chili by the then First Lady of the regiment (also at a dinner meeting!) and have been making it ever since. When I don’t have whipping cream, I’ve been known to substitute milk, half and half, or just throw in an extra dollop of sour cream. We’re not gluten free in our household, but if the spices are GF then you’re good to go–if you know for sure please mention it in the comments, though!
To modify this for the crockpot, simply prepare the recipe as written up until “simmer uncovered for 30 minutes”, then pop it in the crockpot. When you’re ready to serve it, add the sour cream and whipping cream.
This is one of my favorite cold-weather comfort foods. Enjoy!
Love a good pot of white chicken chili. We are now making ours dairy free due to allergies, but so yummy nonetheless.
Richella Parham says
Hey Christy! Question about the recipe (I’m making it right now!) Is there no liquid other than 1 can (14 oz) of chicken broth? Is the only liquid the whipping cream/sour cream you add right before serving? Mine looks more like a pot of beans than the base of a soup. is that right?
Yes, but be sure that you simmer it covered so none of that liquid cooks off. Once you add the whipping cream and sour cream, it will be more liquid, but this is a very chunky chili (not soup). Enjoy!