Undefeated White Chicken Chili

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I’m totally going to lose the church chili cook-off this Fall now that I’m writing such a prideful blog post, but it’s time for the world to know the secret to success…. at a Southern Baptist church chili cook-off at least. But just remember, pride before the fall.

My recipe was also featured on All She Cooks a few years back, here’s that link if you’re interested!

*4 cups of chicken broth may be substituted for the 4 cups of water and tablespoon of consommé.


  • 3 pounds boneless skinless chicken breast
  • 1 tablespoon oil
  • 1 large onion, chopped
  • 1 tablespoon minced garlic
  • 4 cups water
  • 1 tablespoon consommé
  • 4 4 oz cans green chilies, chopped
  • 4 15.8 oz cans great northern white beans, drained & rinsed
  • 2 teaspoon salt
  • 2 teaspoon cumin
  • 2 teaspoon oregano
  • 1 teaspoon black pepper
  • 1 teaspoon cayenne pepper
  • 2 cups sour cream
  • 1 cup heavy whipping cream
  • Sour cream (optional for garnishing)
  • Shredded pepper jack cheese (optional for garnishing)


  1. Boil chicken and chop into chunks.
  2. Sauté onions in oil until tender, add garlic and sauté until you begin to smell it (about 30 seconds).
  3. Combine all ingredients except sour cream and heavy whipping cream in a large pot.
  4. Bring to a boil, then cover and reduce to simmer. Simmer for 30 minutes.
  5. Mix in sour cream and heavy whipping cream.
  6. (Optional) Garnish with shredded pepper jack cheese and a dollop of sour cream.

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Cara Kramp

Co-Founder at The Helpmates
Lover of all things sweet...my husband, our twins, our adorable cocker spaniel, and Reese's peanut butter cups. But I know none sweeter than the name of Jesus.

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2 comments to Undefeated White Chicken Chili

  1. Holly says:

    We got a request for chicken chili at work, I’m going to try your recipe out on the girls. I think they’ll love it!

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