Creamy White Chicken Chili

Creamy White Chicken Chili

Creamy White Chicken Chili 

2 cups cooked chicken shredded ( I typically use Rotisserie chicken) 

1 ½ tsp chili powder 

1 tsp cumin 

½ tsp onion powder 

½ tsp garlic powder 

32 ounces chicken broth 

4.5 ounce can green chiles chopped 

15 ounce can white corn, drained 

2-15 ounce cans white beans, drained  

3 Tbsp butter 

3 Tbsp flour 

1 cup low-fat milk 

1 tsp Better Than Bullion chicken base 

½ tsp salt 

½ cup sour cream 


  1.  Place cooked chicken breasts in crock pot.  Add chili powder, cumin, onion powder, garlic powder, chicken broth, green chiles, corn, and beans.  Cook on low for 6-8 hours. 
  1. About an hour before serving, prepare the roux.  In a small saucepan, melt butter over medium heat and whisk in flour.  Allow sauce to bubble and brown slightly.  Slowly whisk in milk and chicken base.  Let sauce simmer for 4-5 minutes until it is thickened and then add salt. 
  1. Pour sauce into crockpot and mix thoroughly.   
  1. Add sour cream to soup mix and stir. 
  1. Serve when ready and enjoy! 

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