Creamy White Chicken Chili
Serves: serves 6
  • 1 tablespoon olive oil
  • 1½ pounds chicken breast, cut into 1-inch pieces
  • salt and pepper, to taste
  • 1 small onion (I used red)
  • 4 cloves garlic, minced
  • 2 15-ounce cans Great Northern Beans, drained and rinsed
  • 1 14.5-ounce can chicken broth
  • 1 4-ounce can each, diced green chilis and diced jalepenos
  • 1½ teaspoons garlic powder
  • 1½ teaspoons ground cumin
  • 1 teaspoon garlic salt
  • 1 8-ounce carton sour cream (I used light)
  • ¼ cup half-and-half
  • garnish with sour cream, shredded cheese and chopped red onion, if desired
  1. Heat oil over medium-high heat in a Dutch oven or large stock pot. Add chicken, sweet onion and garlic. Sprinkle chicken with salt and pepper, to taste. Cook and stir until chicken is no longer pink. Sitr in beans, broth, green chilies, jalapenos, garlic powder, ground cumin, and garlic salt.
  2. Bring to a gentle boil; reduce heat. Simmer, uncovered, for one hour, stirring occasionally. Mash beans with a potato masher.
  3. Stir sour cream and half-and-half into chili and simmer for 30 minutes longer (do not allow chili to boil).
  4. Ladle chili into bowls and garnish with sour cream, cheese and onion.
recipe from Better Homes and Gardens 2011 Tailgating Magazine
Recipe by Kitchen Meets Girl at