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A couple of weeks ago my daughter Anna attended a progressive dinner party with her Young Women’s group. She came home RAVING about the amazing Chicken Chili she had been served at one of the homes. “You should try it, Mom.” said she. “It was totally like the yummy creamy chili that you make, Mom…but way better.”

To this, I could only reply with…”How wonderful! Where can I get my hands on the recipe?”

Please take notice that I have grown a super thick skin since becoming a mother some 18+ years ago and have come to terms with not letting my feelings get hurt about inconsequential things like chili. This kind of practice has served me well. At least it does when I can make it happen. 🙂

The other day one of my twin boys told me “Mom, I just hate it when you have that hair-do that’s all wet and curly. Ooooo. I hate it.”

“Hmm. Oh, yeah?” I said. “You mean the hairdo I have for like 15 minutes right after I get out of the shower, before I blow dry my hair?”

“YES! That’s the one. Man, I really hate it. Please don’t go outside with your hair like that. Like, ever. Ok, Mom?”

And I could only be grateful, really and oh, so, thankful that this wise 9-year-old boy of mine would make me aware of a potentially embarrassing experience.

Kids, ladies and gentlemen. They can really toughen a person up, am I right!

You will be happy to know, that I made the creamy chili recipe my daughter was served at her progressive dinner. And guess what. It is totally amazing. I love that it makes use of leftover rice (which I had an abundance of), has a great combination of flavors and is super creamy. It was so amazing that I snapped a few photos of the finished product and brought the recipe to share with you all today.

The recipe comes from my cute friend Brooklyn who actually has her very own food and craft blog, Cook and Craft Me Crazy. She’s got some darling and delicious things over there. Click over and show her some love, won’t you. She’s an amazing girl, indeed.

Creamy Chicken Chili with Rice from Jamie Cooks It Up!

Creamy Chicken Chili with Rice

Total Time: 40 minutes

Yield: 6-8 servings


2 Tb olive oil
1 medium onion, chopped
3 cloves garlic, minced
2 chicken breasts, chopped
2 chicken thighs, chopped
1 1/4 tsp chili powder
1/2 tsp cayenne pepper
1 Tb oregano
3 C water
4 C milk
1 C heavy whipping cream
3 (15.5 ounce) great northern white beans (drained)
3 Tb chicken bullion granules
2 C rice, cooked (brown or white)
1/4 C sour cream
1 Tb butter
salt and pepper


1. Heat a large soup pot over medium high heat. Add olive 2 Tb olive oil and allow it to heat throught.
2. Add 1 chopped onion and 3 cloves minced garlic. Saute for 2-3 minutes.
3. Chop 2 chicken breasts and 2 chicken thighs into 1-2 inch chunks and add them to the soup pot.
4. Sprinkle the chicken with 1 1/4 tsp chili powder, 1/2 tsp cayenne pepper (more if you like a lot of heat) and 1 Tb oregano. Give it a nice stir to combine and allow the chicken to cook for 5-6 minutes, stirring occasionally.
5. When the chicken is almost cooked through, add 3 C hot water, 4 C milk, 1 C whipping cream, 3 cans great norther white beans (drained), 3 Tb chicken bullion granules and 2 C cooked rice. Bring the soup to a boil. Reduce heat and allow the chili to simmer for 20-30 minutes.
6. Stir in 1/4 C sour cream and 1 Tb butter. Give it a taste and add a bit of salt and pepper.

Recipe adapted from my cute friend Brooklyn at Cook and Craft Me Crazy

Creamy Chicken Chili with Rice Jamie Cooks It Up!

Have a great day, all! Thanks for coming by. 🙂

About Jamie

Thanks for dropping by today! I hope you find these recipes to be delicious!

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  1. Jamie, you make me laugh! Yes, it’s true, kids do have a way of humbling us! The hairdo statement had me laughing out loud. My son told me one day that he only loves me when I wear makeup! Ha ha! Ouch!!

  2. Oh, Jamie! I am equal parts laughing and crying right now. My husband hurt my feelings so many times in a row over things I cooked after we got married that I am still gun shy about wanting him to try anything I make. It was probably a combination of me not yet knowing much about cooking and him being the (dumbest) pickiest eater in history, but cooking is so very personal and such an act of love that it’s hard to overcome a person criticizing or dismissing your efforts. Even if they say things thoughtlessly without intending to be mean, it is still crushing. I admire your thick skin and I think I should try to grow one myself. Back on the horse, so to speak. I know that wasn’t the point of this post, but thank you for bringing it up and giving us a laugh.

    Also, this chili looks delectable and easy. I’ll keep it in mind for this winter.

  3. Hi Jamie! I would love to try your Creamy Chicken Chili with Rice. I was wondering if I could use Harvest Blend rice? It’s a mixture of white, brown, red and wild rice.
    Thank you for all of your wonderful recipes! I know I will serve a delicious meal when I get it from you!