Creamy White Chili


  • 1 tablespoon canola oil
  • 1 pound chicken breasts, boneless, skinless, and cut into 1/2 inch cubes
  • 1 1/2 teaspoons garlic powder
  • 1 medium onion, chopped
  • 1 (14.5 ounce) can chicken broth
  • 2 (15.5 ounce) cans great northern beans, rinsed and drained
  • 2 (4 ounce) cans green chiles, chopped
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup heavy whipping cream
  • 1 cup sour cream
  • For the optional toppings:
  • tortilla chips, to taste
  • cheddar cheese, to taste, shredded
  • jalapeño pepper, to taste, sliced and seeded
  • green onions, to taste
  • yellow corn, to taste


  1. In a large saucepan over medium-high heat, heat the oil.
  2. Add the chicken, garlic powder, and onion and sauté the chicken until the chicken is no longer pink, about 5 minutes.
  3. Add in the broth, beans, chilies, salt, cumin, oregano, pepper, and cayenne pepper.
  4. Bring the mixture to a boil.
  5. Reduce the heat and allow to simmer for 30 minutes, uncovered.
  6. Remove the saucepan from the heat.
  7. Stir in the heavy cream and sour cream.
  8. Top with your favorite toppings.
  9. Serve.

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