Creamy White Chicken Chili
Prep time: 
Cook time: 
Total time: 
Yield: 6-8 servings
  • 1 large onion
  • 2 cups chopped peppers (I used a mix of mild and spicy)
  • 2 boneless skinless chicken breasts, diced into bite sized pieces
  • 2-4 oz cans fire roasted green chilis
  • 1 cup salsa verde
  • 2 15 oz cans white beans*
  • 1 cup fresh, frozen or canned sweet corn
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1-2 cups milk or broth
  • 2 cups sour cream
  • 8 oz grated monterrey jack cheese
  1. In a large pot or dutch oven, sauté the onion in some oil over medium high heat. When it starts to turn golden add the peppers and chicken, stirring and cooking until the chicken is mostly cooked and golden.
  2. Add the chilis, salsa, beans and corn, and stir to combine. reduce heat to low while you make the cheese sauce.
  3. In another medium-sized pot, melt the butter over medium-high heat. Add the flour and whisk until golden brown. Add the cup of broth or milk, and whisk until smooth. Continue to stir until the mixture has thickened a bit.
  4. Add the grated cheese and sour cream stir until smooth.
  5. Pour creamy mixture into the pot with the chicken and veggies, and stir to combine. Simmer on low for 15-20 minutes, and add more liquid if chili seems too thick.
  6. Add salt and pepper to taste. Serve with limes, tortilla chips, or avocado slices.
* I like navy beans because they are small, but any variety would work!
Recipe by The Baker Chick at