Daphne’s Creamy White Chicken Chili

"Not being a fan of spicy hot dishes or liking the acidity of red sauces I sought after a chili I would enjoy. in 2013 I decided to try and make a white chicken chili. However all the recipes I was finding some things sounded appetizing some didn't so I decided to come up with my own that had everything I wanted. A creamy non-spicy, garlicky, comforting white chicken chili that had things I loved like sweet white corn and sweet onions. Ive been making this from the heart tweaking and perfecting and never have written down.....Until now that is!!"

Prep Time

15 Min

Cook Time


Paired With

Main Protein



boneless skinless chicken breasts, cooked and shredded 3, 11 Tbs, 2 Large, 6 Cloves, 3 Cups, 1 Cup, 1 1/2 tsp, 1 tsp, 1/2 tsp, 1 tsp, 1 tsp, 2 - 16oz cans, 12 oz, 16 oz, 1/4 C, 1 Cup, Topping per liking, Topping per liking, Topping per liking
Sweet Onions
Chicken Broth
Half and Half
Chili Powder
Ground Cumin
Great Northern Beans
Green Chilis - diced mild
Super Sweet Corn - frozen
AP Flour
Cooked Jasmine Rice
Monterey Jack CHeese
Sour Cream


Daphne’s Creamy White Chicken Chili



3 – boneless skinless chicken breasts, cooked and shredded

8 Tbs – Butter

2 – large Sweet Onions rough chopped

6 – cloves of fresh garlic chopped  

3C. – chicken broth

1C. – half and half

1 ½ tsp – chili powder

1 tsp – ground cumin

½ tsp – paprika

1 tsp – salt

1 tsp – pepper

2 – (16 oz) cans of great northern beans (whole can – DO NOT DRAIN)

12 oz – diced mild green chilies (if using cans drain and rinse)

16 oz – super sweet white frozen corn

    To make the Roux

3 Tbs – butter

¼ C. – all-purpose flour

1C. – milk


Jasmine Rice, Sour Cream and Monterey-Jack Cheese



  1. In a 5.6 qt (or larger) Dutch oven melt 1 stick butter add onions and garlic. sauté until onions are translucent and tender then set aside.
  2. In another small pot make the roux by melting 3Tbs butter over medium/low heat add flour and whisk for 3 minutes
  3. Add 1 cup of milk whisking until combined and just starting to thicken
  4. Add Roux to the onion mixture
  5. Add in 1 cup of chicken broth and 1 cup of half and half
  6. Stir in chili powder, cumin, paprika, salt and pepper
  7. Add beans (juices and all), diced chilies, corn, shredded chicken
  8. Add additional 2 cups of chicken broth turn heat to low occasionally stirring and let simmer for 20 minutes


Top your bowl with cooked jasmine rice, shredded Monterey-Jack cheese, and sour cream!

Pair with Black Box Chardonnay and enjoy!