Nora’s White Chicken Chili

This recipe has long been a favorite in the Kreml household. The original recipe this is based on comes from Taste of Home and has been modified. 

A knockout in a chili cook-off, this chili is a fun twist and perfect for fall and winter nights. IF you have any leftovers, they only get better and better! 


• 2 large boneless skinless chicken breasts; pre-cooked and shredded – see step 1
• 1 medium onion ; chopped
• 3+ cloves of garlic; minced
• 1 tablespoon canola oil
• 2-3 cans great northern beans; rinsed and drained – one mashed for extra thickness
• 1 carton (14-1/2 ounces) chicken broth
• 2 cans (4 ounces each) chopped green chilies
• 1 teaspoon salt
• 2 teaspoon ground cumin
• 2 teaspoon dried oregano
• 1 teaspoon pepper
• 1 teaspoon cayenne pepper or chili powder
• 1 cup (8 ounces) sour cream
• 1/2 cup heavy whipping cream


  1. Cook the chicken ahead of time in a crockpot with chicken broth, and 1 teaspoon each: salt, pepper, garlic powder, and onion powder. Shred and set aside. I often do this step the day before
  2. In a saucepan, saute the onion in olive oil. Once nearly finished, add the minced garlic with salt, cumin, oregano, pepper, and cayenne/chili powder.
  3. Add the onion mixture, shredded chicken, whole and mashed beans, broth, and chiles. Put on your longest crockpot setting, ideally overnight.
  4. The morning before serving, stir in sour cream and heavy cream.
  5. Best topped with avocado, tortilla chips, cheese and more sour cream (of course!).

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