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Laurie's Creamy White Chili


  • 1 lb. boneless chicken breast cut in small pieces
  • 1 medium onion chopped
  • 1 tablespoon oil
  • 1 clove garlic minced, or 1 tsp garlic powder
  • 2 cans Great Northern Beans rinsed and drained
  • 1-14.5 oz. can chicken broth
  • 1 cup sour cream
  • 1 can chopped green chiles
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon cumin
  • 1/2 cup whipping cream


  1. Saute chicken pieces, onion and garlic in oil until chicken is no longer pink. Add beans, broth, chiles and seasonings. Bring to a boil. Reduce heat and simmer uncovered for about 30 minutes. Remove from heat. Stir in sour cream and whipping cream. Serve immediately.

Recipe Notes

-I cooked the chicken and onion the day before serving and then threw the soup together 1/2 hour before we wanted to eat.
-If you want to cut fat, try substituting low fat sour cream and half and half for the sour cream and whipping cream.
-For a meatless option, you may substitute an extra can of Great Northern beans and omit the chicken.