Oregon State University OREGON STATE UNIVERSITY

White Chicken Chili

Photo of White Chicken Chili
Prep time: 20 minutes
Cooking time: 30 minutes
Makes: 8 cups
Nutrition Facts: View Label(s)
NotesCooking for a crowd?

Recipe Notes

  • Broth can be canned or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon.
  • Use turkey instead of chicken. 
  • Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.

Click a link below if you need a version of this recipe that serves:  

Ingredients

1 Tablespoon
oil
1 pound
boneless, skinless chicken breasts, cut bite-sized
1
onion, chopped
1 1⁄2 teaspoons
garlic powder or 6 cloves garlic
2 cans
(15.5 ounces each) white beans, rinsed and drained
1 can
(14.5 ounces) chicken broth (see notes)
2 cans
(4 ounces each) chopped mild green chilies
1 teaspoon
ground cumin
1 teaspoon
dried oregano leaves
1⁄2 teaspoon
pepper
1⁄4 teaspoon
cayenne pepper
1 cup
(8 ounces) nonfat sour cream
1⁄2 cup
nonfat or 1% milk

Directions

  1. Heat oil in a large saucepan; sauté the chicken, onion and garlic powder until chicken is no longer pink.
  2. Add the beans, broth, chilies and seasonings. 
  3. Bring to a boil. Reduce heat; simmer uncovered, for 30 minutes. 
  4. Remove from the heat; stir in sour cream and milk.
  5. Refrigerate leftovers within 2 hours. 

Notes

  • Broth can be canned or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon.
  • Use turkey instead of chicken. 
  • Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.
Last updated: 08/09/17

11 Comments for "White Chicken Chili"

This recipe was a hit in our house; just enough spice for flavor, but not so much that it turned the younger kids off.  I used leftover turkey so this soup came together quickly.  I also substituted nonfat Greek Yogurt for the sour cream. 

This recipe is so interesting. I would definitely try this at home and serve to my family. Thanks for sharing this one. I really appreciate your efforts here.
 

This recipe is great with ground chicken instead of chicken breats.  It's cheaper, AND gives more an authentic "chili" texture.  I also like to make this with one can of white (navy) beans, and one can of cannellini beans.  Cabbage on top is a must!

It looks delicious. I'll gonna make this at home. My husband will surely love this because he love spicy foods. Thanks for sharing this.

Thank you for sharing this recipe. It looks delicious. I haven't try this at home. I want to cook this White Chicken Chili. It seem that the recipe is quick and easy.

Looks tasty!

Thank you for the recipe :)

My daughters (10 and 13) made this for company last night.  It was absoutely delicious and FULL of flavor.  We used regular sour cream instead of fat free, but we only used half of the called for amount.  The company just messaged me and asked if I would mind sharing the recipe.  I directed them here :0)  I can already tell this is going to be a dish we eat many many times this winter

Made this for a big football party and everyone loved it, plus a few recipe requests! I had no issues with curdling but the soup was cooled down a bit before I added the dairy. We did have several toppings available like hot sauce, shredded cabbage, cilantro, and some crushed tortilla chips.

This chili appeared to have "curdled" when I added the milk and sour cream. I am thinking it is because the soup was too hot. Be careful to let the soup cool slightly before adding it!

Besides looking a little funny, it was very delicious!

This is my absolute FAVORITE Food Hero recipe! It is fantastic. There are never leftovers when I make this dish! Highly recommend!

I will be trying this recipe next week with my teen parent class. I am so excited to make it!

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