Love easy recipes? This Creamy White Chicken Chili is one of our favorite soups. It’s absolutely delicious and when I serve it to guests, I almost always get asked for the recipe.
I love soups. In fact, I love them so much that I could eat them every day, at least during the winter months! And honestly, some weeks that almost happens at our house. Thankfully my family enjoys soup almost as much as I do, otherwise I’d be in trouble!
This Creamy White Chicken Chili is one of my go-to soup recipes. It’s super fast to throw together (especially if you use leftover chicken), is full of flavor and filling too! Serve it with crusty bread and a salad and you’ll have a meal that is sure to satisfy!
If you’re not a fan of food with a tiny bit of a kick, I’d recommend cutting back the cumin to ½ tsp. and the black pepper to ¼ tsp. I personally don’t think it is super spicy but my family prefers when I make the adjustments to tone it down a little. So play around with it and make it to suit your taste. To me, that’s half the fun of cooking anyway!
(Looking for quality chicken at a great price? I love Zaycon Fresh! They regularly have boneless, skinless chicken breast for $1.69/lb. and sometimes as $1.49/lb!)
Creamy White Chicken Chili
1 lb. chicken breast, cubed*
1 med. onion, chopped
1 tbsp. vegetable oil
2 cans (15 1/2 oz. each) Great Northern Beans, rinsed & drained
1 can (14 1/2 oz.) chicken broth (I love using homemade!)
1 1/2 tsp. garlic powder
1 tsp. salt
1 tsp. ground cumin
1 tsp. oregano
1/2 tsp. pepper
1/4 tsp. cayenne pepper
1 c. sour cream
1/2 c. milk
1. In a large saucepan over medium heat, saute chicken and onion in oil until chicken is no longer pink.
2. Add beans, broth and seasonings. Bring to a boil.
3. Reduce heat; simmer uncovered for 30 minutes.
4. Remove from heat; stir in sour cream and milk. Serve immediately.
* Or simply use 2 to 3 cups cooked, chopped chicken and add along with the beans, broth and seasonings.
Yield: 7 servings
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