White Chicken Chili

This is one of my very favorite meals to cook for a crowd during the fall/winter! It’s so warm and cozy and ALWAYS a crowd pleaser! Y’all- it’s SO GOOD.


  • 2lbs boneless, skinless chicken breasts cut into bite size pieces
  • 6tbsp butter
  • 1 onion chopped
  • 2 jalapeno peppers, seeded and minced
  • 3 cloves of glaric, minced
  • 6 cups of chicken broth
  • 2 cans of great northern beans, rinsed and drained
  • 2 cans of chopped green chilis
  • 1 8oz carton heavy whipping cream
  • 1/2 cup of fresh cilantro, chopped
  • 1 Tbsp ground cumin
  • 1 tsp ground corander
  • 1 8oz carton of sour cream
  • 1 8oz pkg Monterey jack cheese, shredded


  1. Lightly season chicken with salt and pepper
  2. Melt butter in a large dutch oven over medium-high heat. Add chicken onion, jalapenos, and garlic; cook, stirring occasionally until chicken is done and onion is tender.
  3. Stir in broth, beans, and chilies, bring to a boil over medium heat. Reduce heat, and simmer for 30 minutes
  4. Stir in cream, cilantro, cumin, and coriander; simmer for 10 minutes or until slightly thickened.
  5. Gradually stir in sour cream and cheese, stirring until cheese is melted.

I serve with a little more cheese and some tortilla chips! Enjoy!!

Leave a Reply

Blog at WordPress.com.