Thursday, February 27, 2014

White Chicken Chili

I may be wishing for spring. But that doesn't change the fact that the thermometer says it is Cold.

And cold means Soup at our house.

Nothing drives out the cold like a good pot of soup. White chicken chili has been on the menu several times recently.

White Chicken Chili

2 lb chicken breast
1 large onion, chopped

3 garlic cloves, minced

2 cans beans (navy, black, pinto, or your favorite)
4 cup chicken broth
4 oz can chilies (optional)
2 tsp salt
1 tsp pepper
pinch of cayenne pepper
1/2 tsp cumin
2 tsp oregano
 1/2 cup milk
3 T flour
1 cup sour cream

Cut chicken into 1 inch cubes. Saute chicken, onion, and garlic in oil until meat is no longer pink. Add beans, broth, chilies, and seasonings. Bring to boil and simmer for 30 minutes. Stir flour in milk. Add milk and sour cream to soup. Heat but do not boil. Serve.


  1. HI Gina,

    Do you know about how many servings this makes?

    Thanks, Maureen

    1. Maybe ten or twelve? It was enough for our family to have leftovers the next day.

    2. Thank you. I plan to make it tonight!


  2. Found this recipe this morning. Cooked it for supper. Delicious. The best white chilli recipe I have ever cooked. I am a regular reader. I do so enjoy your blog. Thanks


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