Rating: 4.5 stars 4.5
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

After trying other white chili recipes, I created my own that full with ground chicken, beans, peppers, and savory herbs, hot-spicy yet sweet, and creamy for a change from tomato-based chili. My partner frequently takes my cooking to work for colleagues to sample, and they said this is not only some great chili with kick, it's one of the best non-standard chilis they've eaten! Thick and robust, great for dinner on a cool evening. Up the ante with tortilla chips or corn muffins as a side--with kernel corn and diced chiles added to the muffin batter.


Credit: Tammy Lynn

Recipe Summary

20 mins
1 hr
1 hr 20 mins
12 servings


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Combine chicken and water in a large Dutch oven over medium-high heat. Cook and stir, breaking up the chicken finely, about 5 minutes. Add onion, bell pepper, jalapenos, and garlic; continue to cook until vegetables are soft and liquid is nearly cooked off, about 5 minutes.

  • Stir in chili powder, salt, basil, oregano, thyme, black pepper, and cayenne pepper; reduce heat to medium. Taste and adjust seasonings. Stir in pinto beans, great northern beans, corn, and sugar. Add cream cheese and sour cream; cook and stir until thoroughly blended. Stir in beer.

  • Reduce heat to low, cover, and simmer, stirring occasionally, for 45 to 60 minutes.

Cook's Notes:

You can leave seeds in the jalapenos as you dice to increase heat. To simplify the jalapeno peppers, use a container of widely available pre-chopped jalapeno peppers found in prepared produce.

You can use navy beans in place of great northern beans.

Nutrition Facts

349 calories; protein 24.4g; carbohydrates 31.7g; fat 13.8g; cholesterol 75mg; sodium 681.3mg. Full Nutrition