White Chicken Chili


“This is the perfect recipe for the cold winter we’re experiencing, but I’d enjoy it any time of the year! I added more cumin because I love the flavor and we ran out of chopped green chilies. I included chili powder in order to bring the spice and the flavor. I’m sure the green chilies would’ve provided the energy I was hoping for along with the flavor boost … So I’m going to have make this again in the near future. Can’t wait.”

“Love it!! It’s so easy and still delicious with a few tweaks to the spice blend! I used 1 teaspoon of Cumin and 1 teaspoon chiliPowder as we’re not big on Cumin. Add 1/4 tsp Cayenne pepper, too. Add cilantro, sour-cream and limes or all 3! I love recipes that you can adapt to your family’s preferences. This recipe is an absolute “keeper” absolutely! Cook some tortillas, flour or corn, and you’ll have is a fantastic cold weather dish.”

The White Chicken Chili recipe is extremely creamy and thick made with chicken shredded as well as white beans and corn. It’s just enough spice! The recipe can be prepared ahead of time and is freezer-friendly great for cooking in the pantry.



1 lb of boneless, skinless, skinless chicken breasts Cut in 1/2-inch cubes

1 medium onion

1 1/4 teaspoons of garlic powder

1 Tablespoon vegetable oil

2 (15 1/2 1 ounce) cans of great northern beans, washed and draining

1 (14 1/2 1 ounce) can of chicken broth

1 teaspoon salt

1 teaspoon oregano

1/2 teaspoon of pepper

One teaspoon Cayenne pepper

1 cup sour cream

1 cup of whipping cream

2 (4 1 ounce) cans of chopped green chilies




In a large pot, saute onions, chicken as well as garlic in olive oil until the chicken now no longer pink.

Add chilies, beans, and seasonings, as well as chicken broth.

Bring the mixture to a boil.

Reduce heat, and allow to simmer (uncovered) at a simmer for about 30 minutes.

Remove from the stove Stir in sour-cream along with whipping cream.

Serve immediately.

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