Another Chili Recipe With Care Blog

John Drebenstedtblog

from Byron Health Center Director of Dining Services Chef Brad Hoffman

Here’s a twist on traditional chili from Chef Brad. His Creamy White Chili will be a hit for those looking for something just a little bit different, but with plenty of that chili flavor you’ve come to expect.


1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes

1 medium onion, chopped

1 jalapeno with seeds removed, diced fine

1 1/2 teaspoons garlic powder

1 tablespoon canola oil

2 cans (15 1/2 ounces each) great northern beans, rinsed and drained

1 can (14 1/2 ounces) chicken broth

2 cans (4 ounces each) chopped green chilies

1 teaspoon salt

1 teaspoon ground cumin

1 teaspoon dried oregano

1/2 teaspoon pepper

1 cup sour cream

1/2 cup heavy whipping cream


Tortilla chips

Shredded cheddar cheese

Sliced seeded jalapeno pepper


  1. In a large saucepan, sauté the chicken, onion, jalapeno and garlic powder in oil until the chicken is no longer pink.
  2. Add the beans, broth, chilies and seasonings.
  3. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes.
  4. Remove from the heat and stir in sour cream and cream.
  5. Serve topped with tortilla chips, cheese and jalapenos.