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Creamy white chicken chili is perfect for a Fall meal.

Creamy White Chicken Chili

Delicious, protein-packed white chicken chili, perfect for Fall weather.
Course Chicken, Main Course, Soup
Cuisine American
Keyword creamy white chicken chili, white bean chili with chicken, white chili with chicken
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 servings
Calories 422kcal
Author Joe Boyle


  • 1 1/2 lbs chicken breast, boneless, skinless, diced to 1/2 inch pieces (3 breasts)
  • 1 med. onion, diced
  • 1 tbsp vegetable oil
  • 2 cups chicken broth, (I used Better than Bouillon, chicken base)
  • 3 15 oz cans Great northern beans, or cannellini beans, rinsed, 1 can mashed
  • 2 4.5 oz. cans chopped green chilis
  • 2 tsp garlic powder
  • 1 tsp salt
  • 1 1/2 tsp cumin
  • 1 1/2 tsp dried oregano
  • 1/2 tsp pepper
  • 1 1/2 cups sour cream
  • 3/4 cup heavy cream


  • In a dutch oven or stock pot, add the oil, chopped onion and chicken pieces and cook on medium heat 12 to 15 minutes until the chicken is cooked through and not pink, 
  • Next, add all other ingredients except the cream and sour cream, bring to a boil, then reduce heat to simmer, 30 minutes.
  • Remove from the heat and stir in the sour cream to combine, then add the heavy cream. Serve hot with garnish of your choice, (cheese, tortilla or corn chips, jalapeno pepper)


  1. To mash 1 can of beans, put them into a small bowl and use a fork to mash them.  Or, place the beans into a food processor with 1/2 cup of chicken broth and puree by pulsing 4 or 5 times. 
  2. Garnishes are optional but they add texture and flavor and are highly recommended.
  3. This recipe was first published in September, 2018.
  4. Recipe adapted from Garrett Doucette, Upsala, Minnesota.


Calories: 422kcal