White Chicken Chili

I have several versions of this chili but wanted to try this take on it.  It has you add sour cream and some heavy cream to the soup at the very end.  Doing that obviously adds a richness to the dish – you can easily opt out of that if you want a more brothy version however.


1 TBSP vegetable oil
1 cup onion, chopped
2 cloves garlic, minced
4 cups chicken broth
2-3 pounds cooked, boneless skinless chicken breast, chopped or shredded
4 cans green chilies, chopped
4 cans great northern white beans or cannellini, drained & rinsed
2 tsp salt
2 tsp cumin
2 tsp oregano
1 tsp black pepper
1 tsp cayenne pepper
2 cups sour cream
1 cup heavy whipping cream
Optional toppings:
Additional sour cream
Shredded pepper jack cheese
Fresh cilantro, chopped


  1. Heat oil in a large chili pot over med-low heat. Sauté the onions & garlic.
  2. Add all the other ingredients to the pot except for the sour cream and heavy whipping cream. Simmer for 30 minutes.
  3. Stir in sour cream and heavy whipping cream and heat until warm. Top with whatever you like and serve.