Creamy white chicken chili is soon to be one of your new favorite soups!  It has a wonderful texture and it is so creamy and delicious. I love the big chunks of chicken with the white beans. If you don’t want to add the half and half, you can use regular milk; the creamy white chicken chili will be just a little bit runnier.

Every one in my family loves this recipe except my son that won’t eat a bean to save his life. I know that if he would try this, he would really like it. Maybe it is just the texture of the beans that he doesn’t care for, but who wouldn’t love this delicious chili!?!

 

Creamy White Chicken Chili

 

Christmas is coming so fast and I haven’t finished my shopping. It really gets rather difficult when your children are older. So all you lucky people with young ones, I think that you are pretty lucky. I did enjoy shopping for the grand kids.

Maybe because it makes me wish that I could play with some of the fun toys that they have now days! I love the awesome lights that are everywhere. They are beautiful. And I love how magical they make the season.

 

 

What Ingredients Do I Need For Creamy White Chicken Chili?

Here’s a list of ingredients you’ll need to make this meal (scroll down for the full recipe):

 

  • Chicken breasts
  • Olive oil
  • Onion
  • Garlic cloves
  • Great Northern Beans
  • Chicken broth
  • Mild green chilies
  • Cayenne pepper
  • Salt
  • Cumin
  • Oregano
  • Black pepper
  • Sour cream
  • Half and half
  • Shredded cheese
  • Tortilla chips (Optional)
  • Lime juice (Optional)

 

How Do I Make Creamy White Chicken Chili?

 

  • In a large skillet, or dutch oven, add 1 Tablespoon Olive oil, and cook the chicken.
  • Saute onion and garlic. Cook for 2-3 minutes until onion is soft.
  • In a large pot, add the beans, chicken broth, chilies, salt, cumin, oregano, pepper and cayenne.
  • Bring the mixture to a slight boil and then let it simmer for 20-30 minutes.
  • Add the sour cream and the half and half.
  • Garnish as you wish!

 

I loved growing up in the country. We use to go out and cut down our own Christmas tree. I remember one year when I was trying to cut a branch off with a butcher knife!

You guessed it, the knife slipped and I cut my thumb!! And I still have a scar. I don’t remember how old I was, but I think that I was around 12 years old. I was the youngest of 9 kids and so, I had to wait for my older brothers to cut down the tree.

I just couldn’t wait to get the tree in the stand, and so while they were out milking the cows, I took matters into my own hands. Needless to say, I had to wait anyway because I had a very sore thumb.

What are some of the crazy stories that you all have for Christmas when you were young? Any way, I hope that you all have the best Christmas ever and that you get a chance to enjoy this awesome creamy white chicken chili. One more thing, if you don’t like a lot of spiciness from chilies; just use one.

 

 

More Tasty Soups For You:

 

Pasta e Fagioli Soup

Broccoli Cheese Soup

New England Clam Chowder

Creamy Chicken Veggie Soup

Olive Garden Copycat Zuppa Toscana Soup

 

Yield: 8 people

Creamy White Chicken Chili

Creamy White Chicken Chili

Creamy white chicken chili is one of those amazing meals that come together in 30 minutes. With the holidays coming it is warm, fast and delicious!

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 1 pound boneless, skinless, chicken breasts, cooked
  • 1 Tablespoon Olive oil
  • 1/2 onion, sliced into little squares or chopped
  • 2 cloves garlic, minced or crushed
  • 3 (15 1/2 ounce) cans Great Northern Beans, rinsed and drained
  • 1 (14.5 ounce) can chicken broth (a little less than 2 cups)
  • 1 or 2 (4 ounce cans) mild green chilies (depending on your liking)
  • 1/8 teaspoon cayenne pepper
  • 3/4 teaspoon salt
  • 1 1/2 teaspoon cumin
  • 3/4 teaspoon oregano
  • 1/4 teaspoon black pepper
  • 3/4 cup sour cream
  • 1/2 cup half and half, or cream
  • Shredded cheese for garnishing, (I used cheddar)
  • Tortilla chips and lime juice, if you like.

Instructions

  1. In a large skillet, or dutch oven, add 1 Tablespoon Olive oil, and cook the chicken. (I used my Instant Pot and then I shredded the chicken).
  2. Saute onion and garlic. Cook for 2-3 minutes until onion is soft.
  3. In a large pot, add the beans, chicken broth, chilies, salt, cumin, oregano, pepper and cayenne.
  4. Bring the mixture to a slight boil and then let it simmer for 20-30 minutes.
  5. Add the sour cream and the half and half.
  6. Garnish as you wish!

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving Calories 236Total Fat 12gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 5gCholesterol 75mgSodium 399mgCarbohydrates 9gFiber 2gSugar 2gProtein 22g

 

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