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You know those recipes from when you were a kid that make your heart warm and your mouth water, just by thinking about them?

That’s how I feel about my Grammy’s Creamy White Chili.

My Grandma was a school lunch lady back in the days of from scratch school lunch. She learned from the best, her mother who was also a lunch lady. Both women were known for their cooking and filling hungry bellies brought them joy. While I was growing up, my grandma passed her love of food to me. Watching her lovingly shape cookie dough and dress a turkey taught me to see the great value in what she brought to the table. I learned that hearts can be knit together around a dinner table. The skills I learned from her will keep us close long after she leaves this earth and I am so grateful.

It’s been snowing heavily here in the mountains of Utah and even with a fire blazing, I just can’t seem to keep warm. Wintery nights like these call for a big hot bowl of that creamy white chili I was telling you about before.

Grammy's Creamy White Chili

Print Recipe

Warm up with a big bowl of this yummy white bean chicken chili! It's delicious, filling, and has just the right amount of heat to keep you toasty on a cold winter evening.

• CourseSoups & Stews
• CuisineBack to Basics

Servings	Prep Time
10-12 servings	15 minutes

Cook Time	Passive Time
30 minutes	5 minutes

Servings Prep Time 10-12 servings 15 minutes

Cook Time Passive Time 30 minutes 5 minutes

Grammy's Creamy White Chili Print Recipe Warm up with a big bowl of this yummy white bean chicken chili! It's delicious, filling, and has just the right amount of heat to keep you toasty on a cold winter evening. CourseSoups & Stews CuisineBack to Basics Servings Prep Time 10-12 servings 15 minutes Cook Time Passive Time 30 minutes 5 minutes Servings Prep Time 10-12 servings 15 minutes Cook Time Passive Time 30 minutes 5 minutes

Ingredients

• 1 pound boneless, skinless chicken cubed
• 1 medium onion chopped
• 1 1/2 tsp garlic powder
• 1 TBSP oil
• 3 cups great northern beans cooked
• 2 cups chicken broth more if you'd like a thinner consistency
• 2 4 oz. cans green chilies
• 1 tsp salt
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp pepper
• 1/4 tsp cayenne pepper
• 1 dash chili powder
• 1 cup sour cream
• 1/2 cup whipping cream

Servings: servings

Instructions

1. In a large saucepan, saute chicken, onion, and garlic powder.
2. Add cooked beans, broth, chilies, and rest of seasonings.
3. Bring to boil, then reduce heat and simmer uncovered for 30 minutes.
4. Remove from heat. Stir in sour cream and whipping cream.
5. Serve and enjoy!

Recipe Notes

Beans: 1 cup of dried beans = roughly 3 cups cooked.

If you want to make this recipe even faster, use precooked chicken from your freezer and two 15 oz cans of beans.

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When you sit down to eat, imagine a little grey haired lady bringing hot rolls and refilling your bowl before you even finish.

It’s a well known fact in these parts that nobody goes hungry at Grammy’s!

I hope you enjoy this family favorite.

If it’s too hot or not spicy enough, feel free to adjust the heat. Cook how you feel and to your specific tastes. Grams never added the chili powder, so feel free to leave that out. I just dig it so in it goes! If it’s a little thick, splash in some chicken broth or more cream. This recipe goes great with cornbread, breadsticks, some multi-grain toast, or even cardboard, because it’s that good.
I hope you love it as much as I do.

Stay warm, my friends!

Do you have a recipe from your grandmother
that still makes you happy?

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