Have I ever mentioned that Fall is by far my favorite season? Well it is. Growing up in South Florida, we never really had a change of season, but I always loved the idea of starting everything fresh and was that nerdy girl with glasses that loved going back to school every year.
Some things don’t change—I’m very much still nerdy and awkward. But that’s a different story.
Anyways, now that I finally live in a place with a real change of seasons I love Fall even more. Some things I especially love about this time of year include football, pumpkins, cranberries, apple cider and chili.
I love chili.
I posted my mom’s classic chili recipe a few months ago—the one she made all the time when we were growing up and served piping hot over fluffy macaroni noodles with heaps of cheddar cheese on top. If you haven’t tried that recipe, you really should.
Three weeks ago, Almanzo and I stayed with BethT the night before we were heading to Texas for “our weekend vacation” and Beth made an outstanding creamy white chicken chili. I had never had such a thing! It was an utter delight and I immediately asked for the recipe and vowed to make it as soon as we got home.
Two weeks later and I’m finally home and making this chili. The creaminess comes from the addition at the end of both half & half and sour cream, making it pure comfort in a bowl. Yeah…I’m not going to lie—I’m more than a little obsessed with this chili and may or may not have been thinking about it to an almost unhealthy extent since I first tried it. Please make it and then assure me I’m not actually losing my mind.
Okay thanks. And if you live in Texas you probably should go to Central Market and buy these tortilla chips to serve with it. Heaven.
Seriously. I carried these all the way back to Northern California because they are that good.
Here’s the recipe!
White Chicken Chili
Serves 4
1 lb boneless skinless chicken breast, cubed
1 medium onion, small diced
1 T vegetable oil
2 cans cannellini beans
14.5 ounces chicken broth
2 4-ounce cans chopped green chilies
1 tsp salt
1 tsp cumin
1 tsp oregano
1/4 tsp cayenne
2 garlic cloves, minced
1/2 cup half & half
8 ounce reduced fat sour cream
Heat the oil in a large pot over medium high heat. Add the chicken and chopped onion and saute for about six minutes, or until the chicken is seared and the onion is translucent. Add the garlic and cook for another three minutes.
Add the beans, spices, chicken broth and green chilies and bring to a boil. Reduce heat and simmer for thirty minutes.
Turn off the heat and add the sour cream and half & half. Serve with cheddar cheese and additional sour cream to top.
**note that my chili is not all white because I was feelin’ frisky and dumped in some extra heirloom beans at the last minute.
{ 114 comments… read them below or add one }
I definitely share the fall love!! I’m up here in WI and lovin’ the cool nights and brisk days…
And as since me=soup addict, I’ll definitely be tryin’ this one out for my winter n fall rotation!
Other then the half and half and sour cream it’s pretty healthy.
I love creative variations on chili, as it’s pretty much our winter staple. Something about spicy bean goodness, a woodstove and good company that make the stuff all the more delicious.
I want hatch green chile chips. Badly.
I’m totally going to have to try this. Fall is my favorite season, too, and while I usually stick to the same old chili recipe, this looks too good not to try.
I am all about fall! Summer used to be my favorite because it was a break, but now I adore fall for the many fun activities, the great food, and the fabulous weather.
That chili sure looks good. I love chilis with a kick.
Delicious!!! I’d have to find a way to make it vegan, but I am sure it could be done!
I made chili tonight too – it was a variation of the kind my mom used to always make. Chili is such a comfort food!
I’m thinking white seitan, vegetable stock, and either tofu cheese (I must post that recipe!) for both the half and half and sour cream, or tofu cheese for one and soya yoghurt for the other.
Fall is by far my favorite season. And my husband will love this chili.
Mm, this sounds so good!!! I really need to make some chili soon.
Yet another great use for beans! Keep ‘em coming.
I’m so making that and I guess I’ll be headed to Central Market as well! Hey if you say it’s true I’ve got to believe it!
Oh man – this looks amazing!
Love fall and love soup during the fall! I want to make this soon!
Fall is by FAR my favorite season. There’s no place like NY when the leaves change. My brothers and sisters and I used to mail down “changed” leaves to our relatives in Florida to show them! We loved it!
I was at Central Market today, love that place, I’ll need to pick those chips up next time. I did discover chicken sushi there, which I’m really excited to try out tomorrow. (I don’t eat seafood, so finally get to try it!)
Central Market it SO much better than Whole Foods! I miss it SO MUCH now that I live in Kansas. But don’t worry, I actually brought Hatch chile chips home with me when I went to Texas last month. So you’re not crazy. They’re just that good.
Sounds like a perfect recipe for a Saturday spent in front of the TV with friends watching college football!
Looks fantastic! Thanks for sharing Jenna!
Oh i loooove white chicken chili! But i must try your moms chili over noodles… i’ve never had it like that!
I’ve gotta admit, i don’t like fall. not even a little bit. i’d much rather summer all year around!
This recipe however sounds delicious & im printing it out!
that sounds like a perfect fall dish!! I love chili, but I’ve never heard of white chicken chili.
I make a very similar recipe. My husband requests it all the time. it’s definitely a household favorite.
Now you’ve got me craving a big bowl of warm chili. Delish.
Central Market rocks!!!! I have only been to Dallas twice, and made sure I visited Central Market each time. Love, Love that place. I have enjoyed your adventures in Texas.
HEB love! Those are some great chips. I only had them once or twice at other people’s houses..because having them at home is lethal!
I was just going to search for a recipe for this dish! I have ground chicken breast, do you think that will work?
This looks blooming amazing. cumin, oregano, cayenne, sour cream, half and half…I can see why you fell in love!! Sounds like a perfect thing to make for Autumn. Adding it to my list!
Jenna, I’m really thinking about culinary school. If you have a chance, could you e-mail me about your experience at Le Cordon Bleu? Thank you!
rivard0228@gmail.com
What an interesting variation on chili!
I will have to try it (sans chicken)
Sounds yummy!
Love fall and soup! I’ll be making that chili this weekend. Can you recommend a website that would be good for organizing all the recipes I find online? Thanks and glad you are home…
You and that spice! I tried those chips last week and felt like my mouth was on fire!!
Mmmm…sounds like Fall in a bowl!
I love chili to bits. I always anticipate my first bowl of chili of the season.
THank you for answering my call for soup. Well I wasn’t really calling…rather wanting to make soup and this looks good so I’ll have to make it. PS I love your photos. : )
Mmm yum this looks amazing. Must try it. I am also a lover of fall. Best season ever, for everything, including fashion – it’s like spring except without the pastels…
I loooove fall! I wish we had a change in seasons…. It’d be nice to see leaves fall off the trees before I start setting up the Christmas tree.
I love Central Market! It’s by FAR my favorite grocery store ever! Of course, I’ve never even seen a Trader Joe’s…
My mom and I were just talking about making soup and chili for the next few weeks. I think we’ll try this one.
I make chicken chili in the winter here all the time. Love it! It’s so different, but still hearty. Yours looks divine.
Jenna, that chili looks AMAZING. I tried your mom’s recipe a few weeks ago (even though it was 90 degrees out) and it was AMAZING as well. YUM!!!
I ADORE ADORE your bowl- love red and love chickens so that is perfect!
Love how creative you are. And I love chili too! I just never make it. My hubs claims he doesn’t like beans. How is this possible? I don’t know. But I don’t exactly need a huge vat of chili and beans for me and the 3 year old. I wish I could make it in smaller portions. But there’s no point to all that time and dishes for small batches..ha!
this looks delish, i have been trying to figure out better chili recipes besides my standard “throw beans and corn and tomato paste and veggies into a pot” method. this is ten million times better.
Oh that chili looks great!!! Thanks for sharing the recipe, there’s so many recipes I want to try this Fall.
sigh. i miss central market. they really have the best stuff there! i’ve never tried creamy chicken chili either (?!?!?!?!?!?!) but i can already assure you you’re not crazy…it looks incredible!
I’ve never really been a chili person. But I have a few good recipes here now that I want to try.
I JUST posted a chili recipe- it’s one of my fall favorites as well! I love the looks of this white chili, I’ll need to try it!
xo
Kris
hi jenna. ive been reading your blog for awhile now and finally decided its time to say hello. reading your blog has become a daily routine of mine which i thoroughly enjoy. i also wanted to tell you that i tried the linguine with shrimp and tomato cream sauce and i absolutely loved it! thanks for becoming a part of my life.
This sounds great. I’ve never had this type of chili. I also love the change in seasons, but it’s not the same now that I live in VA. The leaves just don’t get the same bright reds and oranges as they do where I’m from: New England. Nothing is prettier than fall there.
I love chili! That looks delicious.
I love love love fall. It’s my favorite season and it’s always so pretty here! (I live in MA)
I LOVE, LOVE, LOVE Central Market. I’m so happy you were able to visit. I wish Central Market would come to OKC.
Oh my gosh, that looks awesome! Will be trying soon
Ok, I am not usually one to try recipes I see on blogs, but I am totally making this!
Jenna – love the direction the blog has taken. I’m always in need of recipe ideas from a trusted source
All of these recipes are simple and call for easily obtainable ingredients. Can’t wait to try this chicken chili next week!
I love fall! nothing beats the cool weather, colorful leaves, football and apple cider!!
Ahhh I love white chicken chili. My dad specialized in chili when I was a kid and white chicken chili and this pork chili verde were my absolute favorites.
Yay Fall!
I didn’t know you’d NEVER had white chili…I must have missed that. Mmm, now I want to make it again.
i love white chicken chili… might have to make that for dinner next week!
Love your new recipes Jenna! I have never had white chili! This looks easy and very yummy! Even though I am not a big fan of beans, I will make this soon! Still a little too warm in FL for chili!
If I’m not a big fan of cannellini beans do you think I could use black beans instead? Thoughts anyone?
You totally could but then it technically wouldn’t be “white chili” anymore—it would still be very good though!
Looks good! I have a white chicken chili recipe that calls for sliced jalapeno and chopped cilantro, all topped with monterey jack cheese. I puree some of the beans to give it extra thickness. I know what I’m making this weekend! YUM!
i had a version of white chicken chili that had a little less of a creamy base (more broth-like) – BUT you make up for it with the “accessories”. when serving the chili, you crumble one layer of tortilla chips in a bowl, then a layer of chili, and then a layer of southwestern ranch dip (you know the stuff that super cheap and definitely not healthy, but admittedly delicious!?!) – and then repeat the layers as you wish. the end result is a DIVINE combo of savory, crunchy, and creamy!!
I’m glad you discovered the wonders of Central Market.
I’ve never heard of white chili either, but that looks incredible. I bet it would be nice with a dollop of homemade salsa on top for garnish.
I’ve never heard of a creamy chili before! I was really particular about chili when I was younger…as in, I would only eat the kind from a can, so I have a lot of catching up to do.
Great recipe! Something about a white chili…oh yes.
Fall is hands down my favorite too! And it is only getting started!
This looks amazing! I usually make turkey chili and have been wanting to whip up a batch using chicken. This recipe definitely looks worthy
You have gorgeous eyes by the way – they look so pretty and blue in the second picture!
I never would have thought to have creamy chili, it looks yummy!
I have been following your blog for a year, I love the direction it has taken, and you seem happy. Keep up the great work! 
It’s ok you are not alone to be nerdy and awkward. I too am a nerd
Love to read a good book over going out to the club. I get excited when a new school semester starts, and I am 26! In crowd full of people, I am that weirdo who is super quiet and watching everybody
Jenna- this looks really great! I’m a huge huge chili fan too- I missed it this summer. Nothing warms me up in the winter/fall quite like it
Question, your expertise needed- how do you think the recipe would turn out if plain Greek yogurt were substituted for the sour cream? Only wondering because I have a bunch of the stuff and might as well use it! Thanks!
i might have to try this! i’ve never liked white chicken chili but i like the creaminess in this soup.
I love white chicken chili! And fall!
Instead of a rehearsal dinner for our October wedding last year, we did a big chili dinner/bonfire night for everyone who was already in town (family and the wedding party were staying in cabins/lodges on-site for our rustic woodsy outdoor fall wedding!). I made giant batches of my regular chili and a white chicken chili very similar to this – but I just go ahead and use regular cream. I think sour cream sometimes separates out, making the texture not quite as velvety smoooooth.
Mmm Jenna this stuff is great! I just made it for dinner (a Vegetarian version) and my boyfriend and I devoured it. Thanks for the recipe! Definitely a keeper. http://recipeasandmusings.com/2010/09/17/creamy-white-chikn-chili/
I made this last night. The flavor was fabulous but it was REALLY watery. I’m not sure what i did wrong.
Help!!!
I made it and mine was really watery, too. Were we supposed to add corn starch to thicken it?
Nope. Are you sure you only added 14 oz (little less than two cups) of chicken broth? I noticed that mine thickened ip greatly after a day in the fridge!
I thought it would thicken up in the fridge too but it’s still watery. I think i’m going to freeze the broth. I just used a slotted spoon, fished out the goodies and topped it with a little broth. It was more soup than chili, that’s for sure. But delicious.
That’s what I used, but who knows? I served it to the family right away over noodles, but most of the sauce sunk to the bottom. It still tasted good!
Making this tonight! Thanks for the recipe.
THIS is the EXACT recipe that I make for my family! And you would TOTALLY believe that it won “Best Chili” at our preschool’s Chili Cook-off last year! SERIOUSLY! We mad 10 gallons of it. That’s a lot of chili. But it is AMAZING! So glad you posted it! And I love your site — just found it and I can’t wait to read more!
I love white chili! I have a recipe on my blog, I am going to print this out and compare. It looks SOOOO good and needs to be made again! Thanks!
Made this last night and it was a hit with both my husband and I! It was so good and it will definitely be going into our winter meal rotation…yum
I just made this! Very good! I think I will use ground chicken next time, and maybe less beans! (I’m not a big bean fan)! Love the ease and flavor though!
Thanks Jenna!
Oh my…made this tonight. LOVED IT. I used Greek yogurt because I didn’t have any sour cream and fat free half and half (unintentional but the boyfriend never reads labels well). Thank you…it was a dreary rainy fall day on the East Coast and this was perrrfect
I made this last night and wow, it was amazing! Thank you so much for sharing the recipe with us. We’ll be making it again and again.
I also just wanted to say that I really love how you have redesigned your site. Keep the terrific recipes coming!
Making this at the moment, 2 minutes left and the aromas are taking over the house. Mmmm, can’t wait to add the creamy factor and dig in.
3 thumbs up- my mom couldn’t believe there wasn’t loads of cream
Jenna, is this recipe hot/spicy at all? I was just searching for a Creamy White Chicken Chili and was happy to find one in your recipes. My mom used to make this all the time, and I absolutely loved it. Your recipe looks a tad healthier, although I’m wondering i it still has the spiciness of my Mom’s. I love it hot!
It’s not really that spicy, but it does have a little bit of heat to it from the cayenne pepper. If you don’t like spicy food, you could just leave it out!
I have been wanting to make this for over a month and finally had time. Loved it! Thanks again for your delicious recipes. I have impresses many because of you.
This was so delicious! I just made it. I love white chili and this was one of, if not the, best I have tried. Even without the half and half and sour cream it is delicious. I tried it both ways. Thanks for the recipe!
Made this tonight and it was a HUGE hit! Such simple ingredients yielded fantastic flavor. I was lazy and shredded rotisserie chicken from the grocery store and added toward the end just to heat it through. Also, used my immersion blender to smash up some of the beans…giving it a “creamy” texture so I didn’t need to add as much half and half and sour cream (about half the amount of each).
Everyone RAVED about this and it will definitely go into my comfort food rotation. This was the perfect dinner for a chilly (or chili-ha!) Washington state night! This was the first of your recipes I have tried and I can’t WAIT to try more. Thank you for posting!
We tried this chili for dinner tonight & it was a big hit with everyone! Thanks for such a wonderful recipe. Christy
Hey Jenna-drain and rinse beans or no? Making now! Hah Thanks!!
Yes m’aam! Drain and rinse!
Thank you so!! Husband tried it and practically yelled, “Mmmm!!!” We loved it. Used 8 oz organic regular sour cream and no half and half since I didn’t have it-worked perfectly-was so creamy and delicious. Thank you, Jenna!
been swooning over this for months but finally got around to making it yesterday… even though it hasn’t gotten below about 60 degrees in socal, it was still just so right for dinner. best.chili.EVER. thanks!
Just made this for dinner. Like some other commenters I’d had it bookmarked for months but just hadn’t gotten around to making it. Anyways, I made it tonight. Best decision ever!
this is one of the best dinners i think i’ve ever made- and the boyfriend agrees! you never let me down (as long as i follow the recipe
– thanks!
I’ve had this recipe bookmarked for ages and finally got around to making it this weekend. It’s amazing! I wish I hadn’t waited so long. The BF really liked it too. His response was “Mmm!” when he had his first spoonful. I’ve been eating this for a couple days of now (lunch and dinner) with a couple thick slices of calabrese bread–so good! This is going to be a staple recipe when the BF and I move in this fall.
This may be a silly question, but did you cover the pot when you simmered the chili for 30 minutes?
nope!
just made this. it’s divine to say the least.
going into the list of regular recipes around here! so easy but so yummy.
ooh and your mom’s sweet and spicy baked beans too! those too are great.
I just made this for the second time in a month even though I live in the deep south and it is hot as Hades here. When it’s this divine, who cares if chili is “supposed” to be a fall/winter food? Thank you, thank you, thank you so very much for sharing this recipe.
I put this in the crockpot yesterday before work. What a excellent dinner to come home to. Looking forward to my leftover lunch!
do you think this would freeze well?
Omgsshhh. this looks great. And I loooove those chips. I have to limit how much I’ll let myself buy them! I just sent a bag to my bf in Indiana for a little taste of TX. so so good.
DELICIOUS!!
I substituted one can of black beans for a white bean, and chili powder for cayenne, and added one cup of corn.
Thanks for the recipe! It has become a go to recipe for me.
This chili is simmering right now! Can’t wait for it to finish so I can dig in.
Made this tonight for dinner. It was surprisingly filling and very tasty. I think if I make it again I’ll use a little less chicken broth bc I like it a little less soupy. Thanks so much for sharing this!
Ahh Jenna, I make your recipes all the time, and I finally got around to making this one tonight. This is probably my favorite things I’ve made off your site! It was so, so good. The perfect fall dinner
I want to try this but I’m on a diet. Do you think it would be ok w/fat free 1/2 & 1/2 and fat free sour cream?
wow I finally got around to making this recipe and it is DELISH! omg i wish i wasnt stuffed so i could have another bowl!
I added a tbsp of smoked paprika bc i have it and it adds great flavor and it did not dissapoint! wow i’m definately going to be making this often thanks for posting the recipe!
I want to make this in my slow cooker, any ideas on how the recipe should be altered for that? More stock maybe? And not add the creamy ingredients until the end?
I LOVE your white chicken chili!! It is SO GOOD!!!
man you were right. this chili is awesome. I raved about it on my blog here. Thanks for sharing the recipe!
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