What’s for Dinner?

Friday night, I tried a new recipe. White Chili. Now this was big deal for me. Nine and half times out of ten, I always pick a red chili over white when we are at chili cook offs. I have a couple of good chili recipes that I rotate through, but they are all a tomato base. I wanted to make a soup/chili on Friday night and I came across this recipe when making my weekly food plan. I went for it!

It turned out wonderfully. I will now think twice about passing over white chili because who knew it could be so good. Well, at least this one is really good. Make it this week! I can’t stop making soups because of this BITTER cold, so if you’re like me… throw it in the crockpot this week and your whole family will be glad!

(Sidebar: Pictures of white chili aren’t very appetizing, so I’m skipping a photo this time. Just trust my words!)


  • 1 pound boneless skinless chicken breasts, cooked, cut into 1/2-inch cubes (I bought cooked frozen chicken because I am lazy… it was a great idea. But if you have uncooked chicken, just saute it first)
  • 1 medium onion, chopped
  • 1-1/2 teaspoons garlic powder
  • 2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
  • 1 can (14-1/2 ounces) chicken broth
  • 2 cans (4 ounces each) chopped green chilies
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 1 cup (8 ounces) fat free sour cream
  • 1/2 cup Half & Half


  • In a crock pot, add chicken, chopped onion, garlic powder, beans, broth, chilies and seasonings. Let it sit on low for 5-7 hours.
  • When ready to eat, stir in sour cream and Half & Half. Garnish with sour cream and shredded cheese, and serve with bread or tortilla chips.

*Mine was a little thin for my taste (I like thick and creamy chili), so I added a bit of cornstarch mixture and it thickened up within minutes.

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