Obviously, I was in a “soup” kind of mood this week! hah I have seen different recipes for White Chicken Chili and decided to finally try this one out!

Print Save

White Chicken Chili

Adapted from: Annie's Eats (Originally from: My Kitchen Cafe)


1+ lb Boneless, Skinless Chicken Breasts (around 4 Chicken Breasts)
1 Medium Onion, chopped
1 ½ tsp. garlic powder
1 Tbsp. oil
2 (15.5 oz) Cans Great Northern beans, drained and rinsed
2-2 1/2 Cups Chicken Broth
2 (4 oz.) Cans Diced Green Chiles
1 tsp. Salt
1 tsp. Cumin
1 tsp. Dried Oregano
½ tsp. Pepper
¼ tsp. Cayenne Pepper
1 Cup Reduced Fat Sour Cream
½ Cup Whipping Cream
Fresh Cilantro and Paprika, for garnish


In a large saucepan or Dutch oven, sauté chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chiles and seasonings. Bring to a boil. Reduce heat to a simmer; let simmer, uncovered, for 30 minutes. Remove from the heat and stir in the sour cream and whipping cream. Sprinkle with paprika and top with fresh cilantro for garnish, if desired.

Note: I use frozen Chicken Breasts. Place them (still frozen) into your crockpot and cook on low for about 4-5 hrs. Gently chop the chicken and add to the pot (AFTER sautéing the onions). Add garlic powder and then follow remainder of recipe (picking up with the beans, broth, chilies, and seasonings).