Creamy White Chicken Chili

Prep 20 min
Total 30 min
Ingredients 8
Servings 6

This white chicken chili will have you re-evaluating your loyalty to the traditional recipe. Packed with shredded chicken, cannellini beans, green chiles, sour cream and pepper jack cheese, each bowl is hearty, comforting and extra creamy—a perfect stick-to-your-ribs dish for cool nights. The best part, aside from its taste? It goes from stove to table in 30 minutes flat. Dinner doesn’t get easier (or more delicious) than this creamy white chicken chili.

By Pillsbury Kitchens

Updated July 2, 2019

Make with

Progresso Broth

Ingredients

1

carton (32 oz) Progresso™ chicken broth
2

cans (19 oz each) Progresso™ cannellini beans or 2 cans (16 oz each) great northern beans, drained, rinsed
2

cups shredded or cubed cooked chicken
1

can (4.5 oz) Old El Paso™ chopped green chiles
1 1/2

teaspoons ground cumin
1/4

teaspoon pepper
2

cups shredded pepper Jack cheese (8 oz)
3/4

cup sour cream

Steps

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1

In 4-quart saucepan, mix chicken broth, beans, chicken, chiles, cumin and pepper over medium heat.
2

Heat to boiling, reduce heat; simmer uncovered 10 minutes, stirring occasionally. Gradually add cheese; stirring until melted. Remove from heat, stir in sour cream.

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Stir in 1/4 teaspoon ground red pepper (cayenne) or crushed red pepper flakes if you like a little more heat.
Chopped fresh cilantro or chopped red bell pepper would also make nice additions to the soup.
Make this white chicken chili recipe extra hearty by serving each bowl with a side of Pillsbury biscuits .

You can substitute an equal amount of Greek yogurt for the sour cream in this recipe. Just remember that Greek yogurt has a more tangy taste than sour cream, so it may affect the taste of the chili.

There are many different types of chili recipes out there such as Texas-style chili, Cincinnati chili, and more. This recipe differs from those types of chili because it doesn’t feature a tomato-based sauce.

Nutrition Facts

Serving Size: 1 Serving

Calories: 410
Calories from Fat: 190

% Daily Value

Total Fat: 21g; 32%
Saturated Fat 12g 58% Trans Fat 1/2g
Cholesterol: 90mg; 30%
Sodium: 1250mg; 52%
Potassium: 200mg; 6%
Total Carbohydrate: 24g; 8%
Dietary Fiber 6g 24% Sugars 2g
Protein: 30g

% Daily Value*:

Vitamin A: 15%; 15%
Vitamin C: 6%; 6%
Calcium: 30%; 30%
Iron: 15%; 15%

Exchanges:

1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 2 Fat;

Carbohydrate Choice

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Recipes for traditional chili con carne date all the way back to the late 19th century in Texas, when bowls of red sauce, spicy beef and chile peppers base became commonplace among the working class for its ease and frugality. Chili has traveled up and across American ever since, evolving into other delicious dishes like Cincinnati-style chili in the Midwest. Though its origins are relatively unknown, another version of chili has emerged and become a household staple: white chicken chili. White chicken chili gets its name from the ingredients that differentiate it from traditional chili: it’s made with chicken, instead of beef; white beans instead of black beans; and thickened with milk, sour cream or flour. The recipe omits red sauce entirely, thus taking on a creamy white color. Our easy recipe for white chicken chili only takes 30 minutes to make, and gets a zesty flavor boost with chopped green chiles and pepper jack cheese. Want to learn more about how to make the perfect bowl of chili? Check out our easy guide for making every type of chili recipe out there.