Recipe: White Creamy Chili (great for a dinner swap)

by Jessie on March 8, 2013

White Chili

This month Emilie and I are going to be explaining our monthly dinner swap. We will share more details later but every month each one of the 4 participants gets one of these assignments: Fresh Meal, Soup, Vegetarian Main and Hearty Main. We haven’t had many repeats over the past two and a half years we’ve done the swap, but white chili is one that we’ve done a few times because it is so great! If you are going to freeze it for a dinner swap, do not add the sour cream or whipping cream. Write on the zip lock bag that it can be added as a topping after reheating!


1 lb. boneless skinless chicken breasts, cut into cubes
1 medium onion, chopped
1 1/2 tsp. garlic powder
1 T. vegetable oil
2 cans white beans, rinsed well and drained
3/4 14oz. can chicken broth (use whole can for thinner chili)
2 (4oz.) cans chopped green chilies
1 tsp. salt
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. fresh ground black pepper
1/4 tsp. cayenne pepper
1 cup sour cream
1/2 cup whipping cream (optional)


In a large pot, sauté chicken, onion, and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies, and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat (or just turn the burner off); stir in sour cream and cream. Serve immediately.

(Adapted from Taste of Home)

Jessie is the mother of three sweet kids and the author of Bites, a recipe blog that will make your mouth water.  Make sure to follow Bites on Facebook so you don’t miss a single recipe.

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