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Creamy White Chicken Chili

I first tried this recipe back in 2010 at a chili cook-off we had at church. It was AWESOME! I had never tried a white chili before & I love creamy white sauces/soups, so this was a real winner for me. There were two gals that brought a white chicken chili to that cook-off & so I asked both of them for their recipes & ironically enough, they were the SAME exact recipe! Haha!

I have been searching for the original owner of the recipe & have come up blank. Every white chicken chili you search is basically this recipe, so I decided to source Taste of Home b/c they had a nice picture & a printable version if you want to click on the link I have. The way I have it typed is basically the same, but I use less chicken, & tried to lighten up the calories a tad using light sour cream, but kept the full heavy cream which makes this recipe 259 calories per cup.

Creamy White Chicken Chili

Creamy White Chicken Chili


  • 12 oz (2 to 3) boneless skinless chicken breasts, cut into 1/2" cubes
  • 1 medium white onion, chopped
  • 1 1/2 tsp garlic powder
  • 1 Tbsp canola oil
  • 2 (15.5oz) cans great northern beans, rinsed & drained
  • 1 (14.5oz) can low sodium chicken broth
  • 2 (4oz) cans diced green chiles
  • 1 tsp salt
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp fresh ground black pepper
  • 1/4 tsp cayenne (red pepper)
  • 1 cup (8oz) light sour cream
  • 1/2 cup heavy whipping cream (or half & half)


  1. In a large saucepan, saute the chicken, onion & garlic powder in oil until chicken is no longer pink.
  2. Add beans, broth, chiles & seasonings. Bring to a boil. Reduce heat; simmer, uncovered for 30 minutes.
  3. Remove from heat; stir in sour cream & cream.
  4. *Substitute 1 can of fat free evaporated milk for the sour cream & heavy cream. Tastes just as good with less calories & fat.
Recipe altered from Taste of Home
Creamy White Chicken Chili