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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
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 servings
Calories 422kcal
Author Joe


  • 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 then Bouillon, chicken base)
  • 3 15 oz cans Great northern 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)


Recipe adapted from Garrett Doucette, Upsala, Minnesota.


Calories: 422kcal