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Award Winning Creamy White Chicken Chili Recipe

This creamy white chicken chili is so smooth and creamy anyone will love it. This can even be used as a hot dip for parties.
Course Soup
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 5
Author Amy Greene


  • 1 lb chicken cubed white meat is the best
  • 1 Med onion
  • 1 Tablespoon oil
  • 2 Cans navy beans
  • 2 4 oz cans of green chilis we used fresh hatch chilis
  • 2 cups chicken stock find out to make your own easy chicken stock for pennies
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 2 Cloves garlic minced
  • 1/2 cup cream or half and half
  • 1 cup plain yogurt or sour cream, learn how to make yogurt in a slow cooker
  • Salt and pepper to taste


  1. Heat 1 tablespoon of oil over medium high heat in a large pot and add chicken and onions and cook until chicken is seared on all sides and onion is translucent for about seven minutes. Add garlic and cook for two more minutes.
  2. Open both cans of beans and dump the entire can into the pot. No need to drain. Add spices, chicken stock and green chilis and bring to a low boil. Dot not add cream or yogurt yet. Reduce heat and simmer for twenty minutes to let the flavors meld together. Taste to see how much salt to add. I leave this up to the individual. We do not add much salt to our dishes with tons of spices. We just love the flavor.
  3. Take the pot off the heat and let cool for about 2 minutes and stir in plain yogurt and cream. If you don't allow to cool for a bit, it will curdle the milk and yogurt. It is not pretty, but you can still eat it. Top with shredded cheese and a dollop of plain yogurt.