Recipe by JELZA
"This is the best chili recipe I have ever had! It is so delicious and everyone raves about how good it tastes. Don't count on leftovers!"
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skinless, boneless chicken breast halves, cut into 1/2-inch cubes
2 (15.5 ounce) cans
great Northern beans, rinsed and drained
1 (14.5 ounce) can
2 (4 ounce) cans
chopped green chiles
ground black pepper
heavy whipping cream
I made this for a chili cook-off and it tied for 1st place! I even used 3 cans of canned chicken, drained. I cooked the onion and garlic and chicken together in the olive oil, then added that and the rest of the ingredients to my crock-pot, following the directions at the end for adding the sour cream and whipping cream when the crock-pot was off. Will make this again!
I just made this for my family. They thought it would be thicker and so did I. The flavor was great but we wanted a thicker chili consistency. It was more like soup. I followed the recipe to a T. When I saw the soupy texture I tried to thicken it. Didn't really do the trick. I will let it boil down a little next time and puree a couple cans of the beans with some broth. Needs some tweaking for our tastes.
My family LOVED this recipe! I substituted pinto beans instead of the northern beans, added shredded cheese, and served with honey corbread ~ delish. Sorry, the photo I added is not the best but I would definitely recommend anyone trying this. Good luck! My vote is 5 stars.
Simple and tasty! I used a cooked turkey breast from our deli, and did not add the cream. I also used low fat sour cream to cut more calories. I only used one can of green chilis, which was perfect for our family. The mix of spices is wonderful and my husband raved about it. Will be my White Chili recipe from now on.
My family gobbled this up tonight. It was fantastic. I did modify it just a bit. For starters I added onion, green pepper, minced garlic, chicken and olive oil to the pan and cooked for about 10-15 minutes. Meanwhile, I drained the great northern beans ( I was afraid of soup like consistency instead of hearty chili) and corn. I also used Swanson's Mexican Tortilla Flavor Infused Broth ( includes flavors of monterey jack cheese, lime, cayenne pepper, cumin, toasted corn, jalapeno, and paprika). I put all ingredients into a crockpot and cooked on high for 2 hours. Once done I added just enough heavy whipping cream to give it that cream like texture without overbearing the rest of the flavors. I saved the sour cream for the side because my son dislikes sour cream. It is delicious with and without sour cream. I topped with cilantro, a sprinkle of monterey jack cheese, and served lime flavored tortillas on the side. This is my husbands new favorite chili recipe and mine as well. Thanks for a great recipe!
I recently won 1st place in a Chili cook off with this recipe. I didn't change a thing!
My son made this recipe, and we all loved it! Just wanted more for leftovers, next time we will double it. He used half and half instead of heavy cream because thats all we had. Soup was a little thin I think, because of that. Next time I might try adding a bit of flour to thicken the soup. We all went back for seconds, will definitely be making this one again! Have been looking for a white bean chili, and I found it!
So delish! Have made this twice now (in one weekend!) left out the whipping cream both times because I didn't have any and honestly didn't miss it nor it's calories. Also, used pinto beans one of the times AND simmered it in my crockpot for several hours before adding sour cream! Easy peasy, I tell ya!
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy White Chili
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 136
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