White Chili

These cold temps gots me feeling all….cold! Bring on the chili! Every year at my work different departments create treats for Halloween. One department had different types of chili. One peaked my interest…white chili. This was no ordinary white chili; this was amazingly bowl of scrumdiddlyumptious.

The chef proudly shared the recipe and I couldn’t wait to make the attempt. I’ll share below. I followed it for the most part, but a couple differences. I love to line up all my ingredients for picture purposes.

I boiled my chicken boobies. They were pretty thick ones because nobody likes a malnourished chicken. Please make sure to cook it all the way through. Salmonella is just not good this time of year, unless you want to get a head start on your diet. <insert sarcasm>

While my chicken was boiling, I added a wooden spoon on top. I do this for anything I boil. It keeps things from boiling over. Here’s your handy tip for the day.

The recipe calls for a can of chicken broth. You just boiled chicken. Use that tasty broth instead. That’s an easy fix. When you saute your onion in butter, make sure to dice it small for easier cooking. I learned my dicing technique from Gordon Ramsey many years ago. That Hell’s Kitchen chef knows what he’s talking about.

Do not add garlic until the onion is nearly translucent. Otherwise you risk burning the garlic and having a stench arising from the pan. Add in the other ingredients. It called for green chilies. I shop at Aldi’s. They didn’t have just green chilies. It was a mix of diced tomatoes and green chilies. A splash of red makes the dish prettier.

When you add the cumin, absorb the amazing aroma. I love cumin. Smells so good, I think I could eat it straight out of the shaker. The recipe says cayenne pepper is optional. I feel it’s mandatory. You need a little kick to the soup. One cannot survive on bland soup alone! I let this simmer for more than 45 minutes. In the meantime, I shredded the chicken by hand.

I added the sour cream and cream cheese. I used a block of cream cheese rather than the whipped as the recipe states. Also, I had my cream cheese kept out to get to room temperature. I think it helps in blending all together.

Indulge in yummy goodness. My Hunka Hunka said it was by far the best thing I have ever cooked! Flavors blended well. I highly recommend you giving it a go! You will not be disappointed. AND..for those on keto diets, this is keto-friendly!

Peace out, Trout!! Recipe below:

Creamy White Chili


  • 1 tablespoon butter
  • 1 pound skinless, boneless chicken breast
  • 1 onion, chopped
  • 2 tablespoons minced garlic
  • 2 (15.5 ounce) cans great Northern beans, rinsed and drained
  • 1 (14.5 ounce) can chicken broth
  • 2 (4 ounce) cans chopped green chilies
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • 8oz sour cream
  • 8oz whipped cream cheese


  1. Heat butter in large saucepan over medium heat; cook onion and garlic in butter until cooked down.
  2. Boil chicken until no longer pink, remove from broth, let sit for a few minutes to cool down, shred chicken.
  3. Mix Great Northern beans, chicken broth, green chilies, salt, cumin, oregano, black pepper, and cayenne pepper into mixture; bring to a boil. Reduce heat and simmer until flavors have blended, about 45 minutes. Add Chicken.
  4. Remove chili from heat; stir in sour cream and whipped cream cheese until incorporated. (This step can take a while)

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