White Chicken Chili

  • Author: The Kitchen Whisperer
  • Prep Time: 20
  • Cook Time: 35
  • Total Time: 55
  • Category: soup, chowder, chili, chicken chili
  • Method: stove top
  • Cuisine: soup, chowder, chili, chicken chili

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  • 1 lb boneless skinless chicken breast, cubed
  • 1 med-sized yellow onion, diced small
  • 2 tablespoon vegetable oil
  • 1 tablespoon minced garlic
  • 1qt. chicken stock – homemade is best but you can use box/can but be sure it’s low sodium
  • 2 cans of white northern (cannellini) beans – not drained!
  • 4 ounces roasted hatch chile peppers, chopped *can omit if you do not want the heat
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1/4 teaspoon 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 then use heavy cream*
  7. Ladle into a bowl, added a pinch of all 3 kinds of cheese and a dollop of sour cream.


Crusty Sourdough Bread Bowl or you can use my Hoagie Roll Recipe and shape it into a bread bowl

  • If you want it spicier, add 1 1/2 teaspoon of crushed red pepper flakes.
  • If you want to make it cheesier, increase the cheese to 3/4 cup each and, when you put the sour cream and half & half in, add the cheese then, stirring to melt in.
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