White Chicken Chili

This easy white chicken chili recipe is a crowd favorite made with pantry staples, great northern beans, green chilies, sour cream, and of course chicken (but it is extra delish with smoked pork). Perfect for busy nights, fall gatherings, or chili cook-offs!

This recipe came to me from Dave Cummard many years ago. I first tried it at a ward chili cook-off, and it has been a fall staple at the Civilian house ever since.

The Chili Cook-Off Favorite That Everyone Asks For

And let me tell you something — when a recipe is so good that I am considering making it in 100-plus-degree weather, you know it has earned its place. Fall weather can wait. Sometimes you just need a bowl of chili.

Now, I know there are people out there who will argue that white chili isn’t really chili. To those people I say: meat, beans, and a deliciously seasoned broth situation? Sounds like chili to me. But arguing makes me hungry, so let’s just have some chili.

One of the best things about this recipe is how incredibly versatile it is. Like many of my favorite recipes, it starts with simple pantry staples and becomes whatever you need it to be.

And the best part? It is almost ridiculously easy. Honestly, it takes longer to open all the cans than it does to prep the rest of the ingredients. A little chopping, a little stirring, and you have a big pot of comforting chili ready to go.

The base is five cans of great northern beans (although cannellini beans work in a pinch), canned green chilies, sour cream, spices, and onions. From there, you can make it your own. Add cooked chicken (or smoked pork) or cook the meat right along with the onions. I’ve made it both ways, and both are delicious.

That’s one of the reasons this recipe has stuck around for so long — everyone in the family seems to have their own favorite way to make it. My daughter likes to add extra beans. My son likes to add corn. I’ve even used a can of Rotel tomatoes when I didn’t have plain green chilies, and it turned out great.

My personal favorite twist? Smoked pork. The smoky flavor takes this chili to a whole new level.

This recipe has been entered into more than one chili cook-off over the years. I honestly can’t remember if it actually took home a prize, or if it just came close, but I do know one thing: every time it shows up, people ask for the recipe.

And honestly? That might be the best award of all.

This recipe makes a BIG batch, which is perfect for feeding a crowd (or having leftovers). If you aren’t feeding a crowd, I recommend cutting the recipe in half — or even into quarters — unless you’re planning to stock your freezer.

Our favorite way to serve it is with skillet cornbread. There is just something about a warm bowl of white chicken chili and a piece of golden, buttery cornbread that feels like fall.

This one has earned its place in the Civilian recipe hall of fame — not because it is fancy, but because it is the kind of food that brings people back for seconds.

Real food. Real kitchens. Real love.— The Food Civilian