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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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
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.
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?
No you don’t need to whip it – it just makes the soup creamier
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!
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
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!
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.
Can I use canolini beans?
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.
Can leftovers be warmed up in the microwave? Can this be frozen and reheated in the microwave?
Yes to all of your questions Karen
I often have leftover shredded chicken Would this recipe work if I substituted 2 cups of shredded chicken for the cubed chicken?
Yes it will work fine with shredded chicken
Can I substitute flour for the cornstarch? If so, same amount?
Yes you can Lynn and I would use 3-4 Tbsp. If it is to thick you can dilute it down if too thin use a little more flour. This is one of those things that doesn’t have to be exact.
Could you please tell me how many serving this makes. Thank you
Connie it is really hard to say for something like this because it depends on what your family calls a serving size – it could be any where from 1/2 cup to 2 cups. If it helps this makes a a dutch oven pan full about. I would save it could serve about 8-10 people.
What king of shredded cheese did you top it with?
Marlene you can top it with any of your favorite or what you have on hand. I use cheddar but I think Tawra uses a Mexican Blend of some kind – really doesn’t matter.
Going to try the Best White Chili. My stomach can’t take hot stuff, I imagine can of chopped green chilies are spicy. Can I replace it with something not so spicy? Bonnie Rowe
You can just leave them out. The thing is most regular canned green chilies if you look on the can it will say mild. Tawra won’t eat spicy too much but these really are more like a regular bell pepper.
How many servings does this make