Creamy White Chicken Chili

This easy Creamy White Chicken Chili is one of our favorite soups! Made with simple ingredients, it’s the perfect recipe to cozy up with in cooler weather.  

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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 a great place to get quality fresh chicken?  Check out Savory Butcher!  They are a growing company and aren’t available in all areas, but are slowing expanding their market!  They regularly have boneless, skinless chicken breast for $2.19/lb.  And they also have ground beef for $3.19/lb. as well as bacon, ham and other meat too!  

Creamy White Chicken Chili

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Creamy White Chicken Chili

This easy Creamy White Chicken Chili is one of our favorite soups! Made with simple ingredients, it's the perfect recipe to cozy up with in cooler weather.  

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 6

Author ThriftyFrugalMom.com

Ingredients

• 1 lb. chicken breast, cubed* (see Notes below if using cooked chicken)
• 1 med. onion, chopped
• 1 tbsp. vegetable oil
• 2 cans (15.5 oz. each) Great Northern Beans, rinsed & drained
• 1 can (14.5 oz.) chicken broth
• 1 1/2 tsp. garlic powder
• 1 tsp. salt
• 1 tsp. ground cumin
• 1 tsp. dried oregano
• 1/2 tsp. black pepper
• 1/4 tsp. cayenne pepper
• 1 cup sour cream
• 1/2 cup milk

Instructions

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.

Recipe Notes

* Or simply use 2 to 3 cups cooked, chopped chicken and add along with the beans, broth and seasonings.

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