White Chicken Chili

  • Author: The Kitchen Whisperer

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  • 1 lb boneless skinless chicken breast, cubed
  • 1 med-sized yellow onion, diced small
  • 2 Tbl. vegetable oil (do not use olive oil!)
  • 1 Tbl. minced garlic
  • 1qt. chicken stock – homemade is best but you can use box/can but be sure it’s low sodium
  • 2 cans white northern (cannellini) beans – not drained!
  • 12 4-ounce cans chopped green chilies (you can omit if you don’t want the heat)
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1 tsp. cumin
  • 1 tsp. oregano
  • 1/4 tsp cayenne
  • 2 cups corn (fresh is possible if not, then frozen corn NOT IN BUTTER!)
  • 1 cup half & half
  • 1 cup sour cream plus additional for serving (low fat is OK)
  • 1/4 cup each Cheddar Cheese, Gouda and Gruyere


  1. Heat the oil in a large pot over med- high heat.
  2. Add the chicken & chopped onion and saute for about 5-7 minutes, or until the chicken is seared and the onion is translucent.
  3. Add the garlic and cook for another 2-4 minutes.
  4. Add the beans, spices, chicken broth, corn and chilies – bring to a boil.
  5. Reduce heat and simmer, uncovered, for thirty minutes.
  6. Turn off the heat and add the sour cream and half & half. *if you want a thicker chili use heavy cream*
  7. Ladle into a bowl, added a pinch of all 3 cheeses and a dollop of sour cream.
  8. *note: If you want it spicier, add 11/2 tsp. of crushed red pepper flakes.
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