Baby, it’s cold outside! Okay, for most of the country it is. Here in Texas, it is still a balmy 80° F or better. For me, fall is the time of year to pull out my favorite soup recipes and my favorite stew recipes no matter what the temperature is outside. There is just something soothing about fall and a warm bowl of hearty soup. Given the right recipe, that bowl of soup or stew can be a soul-soothing, hunger taming, momentarily life changing experience. I truly believe that the comfort that the right soup recipe carries is because for a lot of us, it takes us back to being a child when our mothers would calm us or comfort us with our favorite chicken noodle soup recipe. It takes the right recipe to do it though and for my family, this white chicken chili recipe is the right one! It has been a family favorite for years and once you give it a try, I’m positive your family will adore it just as much.
Living in Texas, chili is a tomato based product with hamburger or steak, peppers and seasonings. While I adore that type of chili recipe, sometimes, I just want something different. Are you the same way? When that happens, this white chicken chili recipe is the perfect option! It’s warm, comforting, filling and did I mention? Delicious!
White Chicken Chili Recipe – Easy & Cheap Meal Ideas
This really is one of my go to recipes when I’m looking for cheap family recipes to add to my menu plan.If you make it with a homemade heavy cream substitute it is incredibly cheap. Even if you buy heavy cream, it still isn’t so expensive that it becomes out of the realm of possibilities for a family who is living on a tight grocery budget. Another way that I like to save when making this white chicken chili is by buying my chicken from Zaycon Foods. If you’re not familiar, Zaycon Foods allows you to buy farm fresh meat, in bulk, at wholesale prices. They deliver the food to the pickup location, you pick it up and Bob’s your uncle! They’ve got great prices! Last time I bought chicken from them, I only paid $1.29/lb for farm fresh boneless, skinless chicken breast! If you’re interested, I highly recommend you check out my post What is Zaycon Foods and How Can They Help me Save Money on Groceries for all of the details.
You will need:
- 1 lb. boneless skinless chicken breast, cubed
- 2 tsp. garlic powder
- 2 (4 oz.) cans of chopped green chilies
- 2 (15 oz.) cans of great northern beans, rinsed and drained
- 1 (14.5 oz) box chicken broth
- 1 tsp salt
- 1 tsp ground cumin
- 1/2 tsp black pepper
- 3/4 tsp cayenne pepper
- 1 cup sour cream
- 1/2 cup heavy cream (or make a homemade heavy cream substitute)
- 1 tbsp vegetable oil
- Shredded cheese to top
To start, wash, rinse and pat your chicken breast dry then remove as much fat as possible.
Cut each chicken breast into cubes of whatever size your family prefers. I typically keep mine on the medium to large size since we like to taste the chicken more than smaller pieces allow for. This is your pot of chili so feel free to make it your own.
Add the chicken and garlic to a medium skillet and cook until it is no longer pink and the juices run clear. Be very careful with making sure that your chicken is done. Undercooked chicken isn’t anything to mess with and you won’t be cooking it in the soup long enough to ensure that it is fully done.
Once the chicken is cooked, add the beans, green chilies and other seasonings to a large stockpot and give it a good stir. Bring it to a rolling boil then reduce your heat and simmer uncovered for 30 minutes.
If you’re making a homemade heavy cream substitute, go ahead and make it while your soup is simmering.
After 30 minutes has passed, remove your white chicken chili from the heat and stir in the heavy cream and sour cream. Make sure that you get it mixed well then simmer for another 5 minutes.
Remove it from the heat, stir it well again and serve topped with shredded cheddar and a piece of hot crusty bread!
- 1 lb. boneless skinless chicken breast, cubed
- 2 tsp. garlic powder
- 2 (4 oz.) cans of chopped green chilies
- 2 (15 oz.) cans of great northern beans, rinsed and drained
- 1 (14.5 oz) box chicken broth
- 1 tsp salt
- 1 tsp ground cumin
- ½ tsp black pepper
- ¾ tsp cayenne pepper
- 1 cup sour cream
- ½ cup heavy cream (or make a homemade heavy cream substitute)
- 1 tbsp vegetable oil
- Shredded cheese to top
- Rinse the chicken and remove as much fat as possible.
- Cube the chicken in as large or as small chunks as you want.
- Add chicken and garlic to a medium skillet and cook until chicken is no longer pink and juices run clear.
- Once chicken is cooked, add beans, broth, chilies and the rest of the seasonings to a large stockpot and stir.
- Bring to a good boil, then reduce heat and simmer uncovered for 30 minutes.
- Remove from heat and stir in the sour cream and whipping cream.
- Once mixed well, simmer for 5 minutes then top with shredded cheese and serve hot.
Stacy Ott
I earned over $100,000 blogging last year! Click here to learn how to start a blog and make money blogging!
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I’m Stacy, CEO extraordinaire and 1/4 of the Six Dollar Family. I'm on a journey to become a six figure family and I would love if you came along with me! We'll kick off our shoes, sip sweet tea, eat loads of goodies, save some money and maybe even learn a thing or two along the way!
THIS CHILI IS THE BOMB!!!
And it’s so fast and easy.
Blows so many more complicated, time-consuming recipes out of the water! Omg!