Creamy White Chicken Chili

Creamy White Chicken Chili

I created this recipe based on one Heidi told me she had sampled in the grocery store and loved. This makes a mildly spicy chicken chili with just a touch of ‘heat’. If you prefer more spice and heat, use a packet of ‘Hot Chili Seasoning’ instead of the ‘Mild’ for some more ‘kick’.


4 TBSP. margarine
1/3 cup flour
1/2 tsp. garlic salt
pepper to taste
4 cups chicken broth
1 (4 oz.) can chopped green chilies
2-3 cups frozen corn or 2 (15 oz.) cans corn, drained
3 (15 oz.) can great northern beans, rinsed and drained
3-4 cups cooked, cubed chicken
1 (12 oz.) can evaporated skim milk
1 pkt. mild chili seasoning
baked tortilla chips and shredded cheddar cheese

In a large pot, melt the butter, add the flour, garlic salt and pepper. Whisk until all combined and cook for about a minute. Add the broth and whisk until thickened. Add the green chilies, corn, beans and chicken. Stir to combine. Add the chili seasoning packet and mix well. Bring to a boil, and cook for 1 minute. Reduce heat, and add the evaporated milk, stirring to mix well. Cook over low heat 30 or so minutes, stirring to keep the bottom from sticking. Serve in bowls topped with baked tortilla chips and shredded cheese. Yield: about 8-10 servings.