This white chili recipe makes the BEST chili EVER!! How good is it? Well, I won first place a chili cookoff at church just last week with this recipe! It was totally gone after everyone got to sample 18 different kinds of chili! Even 2 days later at church everyone was raving about this white chili. This is that good!!! You’ve got to try it!
Prize Winning White Chili Recipe
When I decided to take something to the chili cookoff I was looking for something different from the regular chili. I love chili but I wanted a change and this white chili was definitely it! You will find yourself making this chili time and time again!
The best part is it just takes about 10 minutes prep time and you’re done! It’s quick easy and delicious! If you want something your family will talk about for years and if you want an easy recipe to take to family dinners and potlucks this it!
The Best White Chili Recipe
1 Tbsp. olive oil
1 pound boneless, skinless chicken breast halves, cut into 1/2-inch cubes
1 onion, chopped
2 cloves garlic, chopped
2 (15.5 oz.) cans great Northern beans, rinsed and drained
1 (14.5 oz.) can chicken broth
2 (4 ounce) cans chopped green chiles
1 tsp. salt
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. ground black pepper
1/4 tsp. cayenne pepper
1/4 cup cornstarch
2 Tbsp. butter
1 cup sour cream
1/2 cup heavy whipping cream
Heat the oil in a large saucepan. Saute the chicken, onion and garlic until the chicken is cooked through.
Mix the great Northern beans, chicken broth, green chiles, salt, cumin, oregano, black pepper and cayenne pepper into the chicken mixture. Bring it to a boil.
Reduce the heat and simmer until the flavors have blended, about 30 minutes.
Mix the cornstarch with about 1/4 cup of water. Put it in the pan and bring it to a boil until the chili is thickened.
Remove from the heat and add butter, sour cream and whipped cream.
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Julie says
This was fabulous. I ate 3 helpings. I hate when people change the recipe but I did not have any green chili’s but I did have salsa verde, used that and hoped it would be good. It was delicious. Thank you for this recipes
Lynne says
I made this 4x this winter and my family loves it. So yummy! 2nd time and after I only use 1 jar of the chilies and felt it was the right amount for us.
New England Flybaby says
Am I correct in guessing that the heavy cream (without whipping it) is just added along with the butter and sour cream at the end, or do you need to whip it for some reason?
Jill says
No you don’t need to whip it – it just makes the soup creamier
Susan says
Is this able to be made and then kept warm in a crockpot for lunch after church? I wasn’t sure with the heavy cream and sour cream if that would separate or not. I’d love to make it for tomorrow. Thanks!
Jill says
Susan you can keep this warm in the crock pot. All you need to do is to just stir in the butter, sour cream and whipped cream right before they start serving things
Salwa says
That sounds so yummy and interesting recipe.
But I’m allergic to milk ingredients (cheese, sour cream and all related). How can i make it as a non dairy, please and thank you 🤗
Would it work with a coconut yogurt or coconut thick cream???
I would appreciate your reply Tawra!
Jill says
You Know Salwa you could probably use coconut yogurt or cream but to be honest the taste would not be the same so I could not really guarantee what it would taste like. You will just have to experiment in a case like this.
Ida says
Can I use canolini beans?
Jill says
You probably can but remember anytime you start changing the ingredients in something it will change the flavor and sometimes in baked goods the texture. We often have people say that a recipe wasn’t as good as what they thought it would be and come to find out they have changed quite a few of the ingredients but for something like this you should be ok.
Karen Starkings says
Can leftovers be warmed up in the microwave? Can this be frozen and reheated in the microwave?
Jill says
Yes to all of your questions Karen