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+ servings

Creamy White Chicken Chili

This quick white chili is the ultimate fall comfort-food! Loaded with lots of tender chicken, beans, and corn in a rich flavorful broth.---Top individual servings with sliced avocado and shredded cheese if desired.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6 -8 servings


  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 2 green peppers diced
  • 1 tablespoon olive oil
  • 1-1/2 teaspoons cumin
  • 1 teaspoon smoked paprika or regular
  • 1 teaspoon Italian seasoning
  • 4 cups chicken broth
  • 1 cup half-and-half
  • 1/4 cup sour cream
  • 1-1/2 cups frozen corn
  • 1-1/2 cups cooked chicken diced
  • 2 cans 15 oz cannelloni beans, drained, rinsed and divided
  • Salt and pepper to taste
  • Shredded cheddar cheese and avocado for topping optional


  • In a large pot over medium-high heat, saute onion, garlic, and pepper in oil until tender. Reduce heat to medium and stir in seasonings, chicken broth, half-and-half, sour cream, corn, chicken, and 1 can beans.
  • Place remaining can of beans in food processor and pulse several times until smooth. Stir bean-puree into chili and season with salt and pepper. Bring chili to a simmer over medium heat, stirring occasionally until chili is heated through.
  • Serve chili warm with cheese and avocado if desired.


Store chili in refrigerator up to 3 days.