White Chili VII

White Chili VII

GrandmaBonnie 0

"I altered a combination of two different recipes to come up with this chili. It's kind of like a mild green chili that's white with beans."

Ingredients 8 h 25 m {{adjustedServings}} servings 349 cals

Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 349 kcal
  • 17%
  • Fat:
  • 16.1 g
  • 25%
  • Carbs:
  • 31.9g
  • 10%
  • Protein:
  • 20.6 g
  • 41%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 764 mg
  • 31%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Heat the olive oil in a large skillet over medium heat. Cook the chicken in the hot oil until completely browned, 5 to 7 minutes.
  2. Add the onion and celery to the skillet; cook and stir until the vegetables are slightly softened, 2 to 3 minutes.
  3. Transfer the chicken mixture to a slow cooker.
  4. Mix in the garlic powder, cumin, bay leaf, salt, black pepper, oregano, cayenne pepper, jalapeno peppers, green chilies, chicken stock, water, and great Northern beans.
  5. Cook on Low 8 to 10 hours, or on High 4 to 5 hours. Remove the bay leaf from the mixture. Stir the sour cream and heavy cream through the chili to serve.
Tips & Tricks
It's Chili by George!!

See how to make a prize-winning beef and bean chili.

How to Make Chili

See how to mix up a big ol’ pot of chili—in just 99 seconds!

Rate recipe

Your rating


Reviews 6

  1. 6 Ratings


This chili cannot be called mild, but it's very tasty! If you are sensitive to spice, don't add the jalapenos or cut back the cayenne, or both. Chili is forgiving that way. That being said, I didn't reduce anything, because we like it on the spicy side. I was in a huge hurry when I made this though, so instead of starting everything in the skillet, I threw everything straight into the slow cooker, including whole chicken breasts. Before serving, I shredded them in the pot. Also, after tasting, I decided that it needed a little something on the sweet side to cut the spicy a tad, so I added a can of corn, and it was perfect. I will definitely make this again, and I'm looking forward to lunch this week!


OH MY GOSH! So hot! I absolutely love spicy food but this was so spicy I got through half a bowl before I had to quit. With a runny nose and sweat dripping off my forehead I can say it was tasty but I would definitely cut back on the peppers and chilies! I made a whole crockpot full and no one in my family can eat it.


I am the originator of this recipe. I like the idea of adding corn to this, thanks for the suggestion. Sometimes I use two cans of great northern beans and one can of black beans to add a little more color. It is wonderful served with fritos, a scoop of sour cream and a sprinkle of shredded cheddar cheese on top.