Saturday, November 5, 2011

Flavorful White Chicken Chili

This is my all time favorite chili recipe! It's rustic and hearty, warm and comforting. It's pure perfection on a chilly fall day. My friend Katie made this chili for me years ago and I fell in love instantly. It's her mother's recipe. Thanks Mrs. Lamont!

Yesterday, it was finally chilly enough here in Paradise to start a fire in our wood stove. That's when I knew that it was time for white chicken chili! We had friends coming over so I doubled the recipe. This chili recipe is not as thick as others, so you wanna make sure that you have some fresh warm bread to soak up all of the deliciousness.

Try this dutch oven bread, it's so easy to make at home. You could make fresh baked cheddar-jalapeno bread, or pepperjack, or garlic, so many options to accompany this amazing chicken chili.

White Chicken Chili

  • 1 lb. boneless chicken breast, cubed
  • 1 medium onion, chopped
  • 1 1/2 tsp. garlic powder (I also add fresh minced garlic, if I have any laying around)
  • 1 Tbsp. olive oil
  • 1 (4 oz.) can diced green chilies
  • 2 Tbsp. diced jalapenos (optional, if you don't like it hot)
  • 1 (14.5 oz.) can chicken broth
  • 2 (15 oz.) cans Great Northern Beans, rinsed and drained
  • 1 tsp. salt
  • 1 tsp. cumin
  • 1 tsp. oregano
  • freshly ground black pepper, to taste
  • 1 cup sour cream
  • 1/2 cup whipping cream
Heat olive oil in a large pot. Add cubed chicken, diced onion, and garlic powder to the pot and sauté until the chicken is cooked and the onions are translucent. While the chicken is cooking, rinse and drain the beans. 

Add the chilies, jalapenos (if using), broth, beans, salt, cumin. oregano, and black pepper to the pot and stir. Bring to a boil, then reduce heat and simmer (uncovered) for 30 minutes.

After simmering, remove the pot from heat. Stir in sour cream and whipping cream. Serve warm with fresh bread for dipping.


  1. This was terrific for a fast dinner. I didn't have cream so I used the fat free milk I did have, threw in some diced yellow squash, several cloves of garlic & one minced shallot. Thanks!

    1. Yum, sounds good. Maybe I'll try some shallot and squash next time.

  2. This was really good. I put 1 tablespoon each of cumin and oregano instead of 1 teaspoon to give it some more flavor. I also added a bunch of Parmesan cheese, and that made it AMAZING! Thanks for the recipe!!!

  3. Hey I wanted to let you know that I won 1st place at a chili cook off last night with this recipe!! I used to make this years ago but had lost the recipe. So I jumped on pinterest to search for it and I found your recipe. It was exactly the one I wanted. I omitted the oregano because I strongly dislike it but other than that I followed it to a T. Chili perfection!
    Thanks for renewing my love for white chili!! Happy November!

    1. Yay, I'm so happy you found it! It truly is delicious. One of the reasons I started this blog was so I wouldn't lose my favorite recipes, because that would make me a sad girl. Happy white chili eating! :)

  4. This sounds fantastic! Hoping to make it this weekend for a crowd. How many does your recipe serve?

    1. So sorry to reply so late. I always double this recipe when cooking for a crowd. Mostly because it tastes even better the next day as leftovers. I would say that a single batch serves about 5 very hungry people. :) Hope they like it!

    2. Thanks so much! The group I made it for LOVED it! It was absolutely delicious. And I concur that a pot serves 5! Thanks again for sharing!

  5. Ashley, I was looking for a recipe for our Community Chili Cook Off. Well, yours is the one that I picked and I WON 1st place :)
    However, I did revise the recipe a bit though. I doubled the batch added 1 mild chiles and 1 hot chiles, Tons of chili powder, added pepper and garlic 3 additional times (little at a time), and to thicken it up I added 1 bag of colby mix cheese and a new cheese mix with jalapenos. I also shredded the chicken while the chili cooked in the crock pot all day. EVERYBODY LOVED IT! THANK YOU SO MUCH for your recipe! If it wasn't for you I wouldn't have even tried this contest. Seriously!

    1. You are so sweet and I am so happy that you won!!! I agree that adding a can of jalapenos peps it up, but I'm usually cooking for friends that don't like food as spicy as I do. And you are a lady after my own heart, I almost always end up doubling or tripling the garlic in recipes.

      I haven't tried stirring in cheese, but I have had quite a few people say that they have. I'll definitely have to try it next time.

  6. I made this for a family soup buffet. I am sure that this was the best of the bunch! The only thing I changed was adding about a half cup of colby jack cheese when I added the sour cream. With cornbread, it was perfect for a cold day! Thanks for this keeper recipe! :)

    1. So glad you liked it! I am definitely going to have to add cheese next time since so many of you have suggested it. :)


Let me know what you think. I'd love to hear from you!


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