Friday Favorite: White Chicken Chili

This is another of my favorite meals, white chicken chili.  I posted the recipe back in the early days of my blog two and half years ago, but I think it deserves another post.

Thanks to my sister-in-law, Annelisa, for giving me the recipe a few years ago when we did a sister-in-law recipe swap.  I've made it many, many times.

White Chicken Chili
(this is half of the original recipe, but it feeds my family for a meal plus some leftover for lunch)

2 cans white beans (great northern beans)
1 1/2 c. chicken broth
1 chicken bouillon cube
1/2 T. garlic powder
1 med. onion, chopped
1 can white corn, drained
1 (4 oz.) can green chilies
1/2 T. oregano
1 T. cumin
1/4 tsp. cayenne pepper
2 c. chicken breast, cooked and diced
1/2 c.+ sour cream (use as much as you like)
Monterey Jack cheese, shredded (as much as you like)
tortilla chips 

Saute onion until transparent.  Add spices and other ingredients.  Cook for 30+ minutes on stovetop or in crockpot on high for 3 hours.  Stir in sour cream and cheese.  Serve with tortilla chips or cornbread muffins.  



  1. I've got a recipe for this that's pretty similar, and I just made it last night for my birthday meal! DELISH! The main differences: I use a bottle of salsa verde (that stuff is GOOD) and add in a can of tomatoes and green chile (I don't have any extra chile, though). And no sour cream. I like to add coriander seed to mine but my husband doesn't like it. Here's the recipe:
    Or the original from Allrecipes:

  2. Super yummy! Made this last night, and my only disappointment was that there were no leftovers for lunch today. Thanks.


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