This white chicken chili is divine. It’s packed with great flavors and has just the right “creamy kick.” Actually, it doesn’t really have any kick at all…thanks to the sour cream toning down the super mild spice from the green chilies.
I made this for our church group dinner not long ago, and it received a number of compliments…from both parents and kids!
With the added protein from the Great Northern white beans, this chili is also quite filling!
I ended up having 2 bowls worth, along with a bunch of other food at our church group potluck! So, so, so yummy…you’ve got to give this White Chicken Chili a try!
White Bean Chicken Chili
- 1 lb. dried white or Great Northern beans
- 2 large boneless, skinless chicken breasts
- 1 small white onion, chopped
- 4 oz. can green chilies
- 4 cups chicken stock, broth or bouillon equivalent
- 1 tsp ground cumin
- Salt and pepper to taste
- 1 cup sour cream
- 1/2 cup whole milk or heavy cream
- Fresh veggies, as side dish
- Soak and cook the dried white or Great Northern white beans as directed. Will take 1 1/2 hours to cook the beans. *You'll only need 2 cups of the cooked beans for this recipe. Remaining cooked beans can be cooled and frozen to use in future recipes. NOTE: if you don't want to cook dried beans, you could substitute with 2 - 15 oz. cans white or Great Northern beans.
- In a large saucepan or pot, add the chicken breasts, onion, green chilies, stock, ground cumin and salt and pepper. Bring to a boil. Add 2 cups of the cooked Great Northern white beans.
- Let simmer about 30 minutes or until chicken is cooked through. Use 2 forks to shred the chicken.
- Immediately before serving, stir in the sour cream and cream/milk.
- Serve White Chicken Chili with side of fresh veggies.
Shaye Davis says
Made something very similar to this once bout a year ago and it was TO DIE FOR! Only reason I didn’t make it again is because I lost the recipe so thank you for this! Will definitely be making this next week 😀
I like to add a little chili powder to white chili. Itjustseems to “up” the flavor without being hot.
I make something similar to this in my instant pot now…I rinse and pick the beans but add them unsoaked to the pot. I use enough chicken broth to cover the beans and add all other ingredients in except the milk/cream/half-n-half and sour cream. Cook on high for 30 minutes. I then add the dairy product (best with half-n-half or cream IMHO) and simmer to make the liquid hot. Yum. I mix in shredded sharp cheddar as well as top with shredded cheddar and serve with tortilla chips. One of my faves.
Oh, yes, I have white pepper and chili powder in mine…