Creamy White Chicken Chili

A new month, a new chili recipe! I knew I wanted to make Creamy White Chicken Chili as soon as I read about it on Eat, Live, Run. I love Jenna’s easy-to-follow recipes and this is no exception. While I’ve made many variations of chili before (last month it was Turkey and Chicken Chili), all of them were the traditional, chunky, red sauce types. I’ve never made chili without tomatoes before, and I’ve never even cooked with green chilies either, so I was excited to try this new dish.

I didn’t want to experiment too much so this time, I followed the original recipe exactly. The end result was mouth-wateringly delicious, so I don’t think I’ll be making any changes next time I cook it again (and there will be a next time)!

Creamy White Chicken Chili

(from Eat, Live, Run)

– 1 lb boneless skinless chicken breast, cubed
– 1 medium onion, small diced
– 1 T vegetable oil
– 2 cans cannellini beans
– 14.5 ounces chicken broth
– 2 4-ounce cans chopped green chilies (I used Trader Joe’s fire roasted diced green chile)
– 1 tsp salt
– 1 tsp cumin
– 1 tsp oregano
– 1/4 tsp chili powder
– 2 garlic cloves, minced
– 1/2 cup half & half
– 8 ounce reduced fat sour cream (yup, this recipe calls for half & half AND sour cream – so you bet your taste buds it’s gonna be creeeamy)

In a large heavy-based casserole, heat the oil on medium heat. Add the chicken and onions and cook until the onions are translucent, then add the garlic and cook for another 3 minutes.

Stir in the chicken broth, cannellini beans, chopped green chilies, salt, cumin, oregano, and chili powder.  Bring everything to a boil then turn the heat down low and cook, stirring occasionally, for 30 minutes or until the chili thickens to your liking.

Turn off the heat, add the sour cream & half and half . I served mine with sharp cheddar cheese and some baked blue corn tortilla chips, which were nice compliments to the mild tang of the green chilies.

 

 

This white chicken chili is really filling – the combination of chicken chunks, cannellini beans, and creamy sauce is really hearty. It’s good comfort food, perfect after a long day and for a cold night indoors. And now that it’s November, we know that there will be lots of chili chilly evenings ahead!

Thanks to Jenna for sharing the original recipe on her fab blog.

   

22 Responses to “Creamy White Chicken Chili”

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    1
    Michelle posted November 2, 2010 at 8:29 am

    Great recipe! I haven’t made chili yet this fall and your blog post makes me think I should get to it this weekend! BTW, I adore your soup bowl!

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    Lauren at KeepItSweet posted November 2, 2010 at 8:44 am

    this is a good reminder that i need to make white chicken chili asap! it is one of my favorite cold-weather dishes

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    3
    Emily posted November 2, 2010 at 10:51 am

    So glad you posted this. I have been after a good white chili for a while now. I love traditional tomato-based chili but it is good to change it up every once in a while. Looks SO good!

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    blackbookkitchendiaries posted November 2, 2010 at 5:18 pm

    this sounds really yummy:) i love chili and this recipe looks amaizing. thank you for sharing this.

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    Meghan@travelwinedine posted November 3, 2010 at 9:14 pm

    I am SO making this next week! Yum!

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    Lizzy posted November 4, 2010 at 5:31 pm

    I love white chicken/turkey chili. I made the Annie Eats recipe and it was fabulous!

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    Estela @ Weekly Bite posted November 4, 2010 at 8:32 pm

    I’ve never had creamy chili before… and I love creamy soups!!!

    I’m putting this on my soup rotation :)

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    Tina @ Faith Fitness Fun posted November 4, 2010 at 11:41 pm

    Every time I see this recipe I immediately want to make it. Then I promptly forget about it when it comes time to grocery shop. LOL

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    Dana posted November 5, 2010 at 12:50 pm

    This sounds so spicy, creamy, and delicious! I would love to try this out, too! It’s definitely my kind of recipe.

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    justcooknyc posted November 5, 2010 at 3:57 pm

    i’m not sure if i’ve ever heard of white chili before… weird, huh?

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    MichellePC posted November 8, 2010 at 1:39 pm

    I’ve been looking for new chili recipes to try, and this is definitely being added to the list. Thanks for the recipe!

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    Taylor posted November 11, 2010 at 1:43 am

    I too made this chili after seeing it on Eat Live Run and loved it! I think I like white chili better than regular chili now :)

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    nicole @ Making Good Choices posted November 11, 2010 at 7:35 pm

    mmm…this is making me want to cook a big pot of chili right now. I’ve never made white chili, I need to remedy that soon.

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    Hannah posted November 21, 2010 at 9:45 pm

    How brilliant!! My mum is allergic to beef and tomatoes (amongst other things) so I never grew up eating chili. Who knew I could make a white version? Hurrah!

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    Leeanne posted December 5, 2010 at 3:20 pm

    this is awesome! is it possible to substitute fat-free half and half and nonfat Greek yogurt for the sour cream?

    • Bianca Garcia replied December 5th, 2010 at 8:28 pm

      Hi Leeanne, thanks for dropping by my blog! Hmmm I think you’ll have better luck with half and half (because cooking with nonfat Greek yogurt will make it curdle) – it probably won’t be as thick with half and half but I bet it’ll taste just as good! Let me know if you decide to try it, and which “cream” you end up using. Good luck!

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    Renee {Eat.Live.Blog.} posted January 3, 2011 at 9:47 pm

    I have been looking for a good white chili recipe and this looks perfect! From your experience, do you think it would be good with just the sour cream and leave out the 1/2 and 1/2? The ingredients sound rich enouhg that I feel like that may work. What do you think?

    • Bianca Garcia replied January 3rd, 2011 at 9:54 pm

      Hi Renee, yup I think it’ll work with just sour cream BUT it will be reallllly thick. You can try non-fat half and half, or even 1% or skim milk too :) Good luck, let me know how it turns out!

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    Patti posted February 4, 2011 at 9:46 pm

    Loved it! I made it with lowfat sour cream and nonfat half and half. I added 1 chopped jalapeno. The sour cream and half and half really make a big difference in the flavor! I served it with toppings of shredded cheese, chopped green onions, and chopped tomatoes. We liked it so well I am making it for our Super Bowl Party!

    • Bianca Garcia replied February 4th, 2011 at 9:56 pm

      That’s great! Adding jalapenos is genius, I will definitely do that next time :) I thought about making it for a SuperBowl party this weekend too but one of my friends is making mac and cheese so I didn’t want everything to be white and creamy. Glad you liked it!

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    Marilee Metzgar posted April 21, 2011 at 4:39 am

    Great blog, Just wanted to comment that i can not connect to the rss stream, you might want install the right wordpress plugin for that to workthat.

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    Amy @ Elephant Eats posted October 12, 2012 at 9:39 am

    Oooh, I’ve never had a white chili before! It sounds delicious. It’s definitely chili weather…I just made my mom’s recipe for chicken chili (red not white) the other day!

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