Tuesday, July 28, 2009

Creamy White Chili

I made this on Sunday and everyone LOVED it. It's definitely going to be made again in our house. But probably in the winter. Summer is not a great time for chili.

The only thing I would change is maybe using a different white bean. I put it in the crockpot while we were at church (instead of simmering it for 30 minutes on the stove), and the beans were a bit soft. Not bad at all, just a little too soft for my personal taste. Maybe a white kidney bean next time.

Creamy White Chili
(picture and recipe from My Kitchen Cafe)
Serves 6

1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
1 1/2 teaspoons garlic powder
1 tablespoon oil
2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
1 can (14 1/2 ounces) chicken broth
2 cans (4 ounces each) chopped green chilies (if you like less kick, add just one can)
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup whipping cream

In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Garnish with fresh cilantro, if desired. Serve immediately. This is especially good served with tortilla chips.


  1. Yay, you're on and with a yummy looking recipe to boot!

    BTW, I tried your Hot Fudge Sauce and it was really good! I ate a bowl of ice-cream every night for a week so that I could have the sauce. Thanks for the recipe!

  2. I won 1st place in the chili cook-off last year and tied for 1st this year using this recipe. It's a good one! Thanks Allison!