White Chicken Chili


My DH has never had white chicken chili before, and I love it, so I was really excited to try to find a great recipe for him to try! I found a recipe on another Food Blog, Annie’s Eats. It looked delicious, so I ran to to the store, got the ingredients, and made it that night. This recipe was so yummy. It had a great spicy side to it, which DH loved. We topped it with Monterey Jack Cheese, and I think this really took it to another level. It is a must try! Thanks Annie!!

FYI: Like you will read in her blog, we also found it to be more like a soupy texture. We liked it this way, but if you want a more thick chili, she suggests decreasing the broth amount!




  • 1 lb. boneless, skinless chicken breasts, cut into ½ -inch cubes
  • 1 medium onion, chopped
  • 1 ½ tsp. garlic powder
  • 1 tbsp. oil
  • 2 (15.5 oz) cans Great Northern beans, drained and rinsed
  • 1 (14.5 oz) can chicken broth
  • 2 (4 oz.) cans diced green chiles (we omitted)
  • 1 tsp. salt
  • 1 tsp. cumin
  • 1 tsp. dried oregano
  • ½ tsp. pepper
  • ¼ tsp. cayenne pepper
  • 1 cup reduced fat sour cream
  • ½ cup whipping cream
  • fresh cilantro and paprika, for garnish 




  1. In a large saucepan or Dutch oven, sauté chicken, onion and garlic powder in oil until chicken is no longer pink.  
  2. Add beans, broth, chiles and seasonings. Bring to a boil.  
  3. Reduce heat to a simmer; let simmer, uncovered, for 30 minutes.  
  4. Remove from the heat and stir in the sour cream and whipping cream.  Sprinkle with paprika and top with fresh cilantro for garnish, if desired. 
  5. Top with monterey jack cheese as desired


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