Hmm the one I've made is clear not creamy. More of a chicken soup, mexican flavored.. :o) I guess you could smoosh up some of the white beans. To thicken a bit.
No recipe exactly, I just dump stuff in.
I'm sure someone will jump in with a recipe over the next few days though.

I use leftover chicken or brown up some chicken. Chicken broth, veggies of choice, lots of cumin, a bit of chili powder, white beans.

Elery makes a white chili that has cream in it, very rich and, well, creamy. :-) It's very good, we had it at the Michigan Run.

Elery's White Chili

1 lb boneless skinless chicken breasts, cut into 1/2 inch pieces
1 medium onion, chopped
1 1/2 teaspoons garlic powder
1 tablespoon vegetable oil
2 (15 1/2 ounce) cans great northern beans, rinsed and drained
1 (14 1/2 ounce) can chicken broth
1 (4 ounce) can chopped green chilies
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon pepper
1 cup whipping cream

In large saucepan, saute chicken, onions and garlic power in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from heat; stir in cream. Serve immediately.

You can add another can of chilies, use jalapenos instead by sauteing them with the onions and chicken, or add a bit of cayenne or hot sauce if you like it hotter than this. I'm a wimp, so I like it mild.

Annie

Just delivered my DS and his DW my version of white chili!
Decided to shred the chicken instead of cubing it, and WOW what a difference. Wasn't near as soupy, and easier to eat.
Had made a batch first of week, for friend who had back surgery, and wish I had shredded it. Shredded makes a big difference.

Thanks for your replies. I think that Elery's White Chili sounds pretty close. However, I would substitute half & half for the whipping cream. I don't even like 2% milk so know that would be too rich for me.
Lois

Lois, my first experience with white chili was bland too. This is the one I came up with and I like the beans pureed to thicken the soup...no cream. Then, be sure and top with the black bean and corn salsa for the supper bland beater:

Black and White Chili

{{!gwi}}

1 pound ground chicken (or turkey)
1 tablespoons olive oil
1 onion; chopped
2 cloves garlic; minced
2 teaspoons ground cumin
2 teaspoons chili powder
1 Pablano pepper; roasted, seeded and chopped (or 1 can green chilies)
Kosher salt to taste
Fresh ground pepper to taste
3 cups chicken broth
28 oz. can cannelloni white kidney beans
Handful fresh cilantro; chopped
Black bean and corn salsa (must have)

In a large soup pot, cook ground chicken in olive oil along with onion, garlic cumin, chili powder, n salt and fresh ground pepper.

When chicken is cooked thru and onions are tender, add chicken broth. Puree beans with sauce in food processor until smooth and stir into chili. Simmer chili at least 30 minutes to blend flavors or longer to cook down and thicken more. Taste and add more salt and pepper if needed, stir in cilantro. If it gets too thick add chicken broth to thin. Serve topped with black bean and corn salsa.

Black Bean and Corn Salsa

15 oz. can black beans; rinse and drain
1 cup roasted corn
1 small onion; chopped
1 Roma tomato; seeded and chopped
juice from 1/2 fresh lime
1 1/2 teaspoons Southwest seasoning
2 tablespoon chopped cilantro

Combine ingredients at least 1/2 hour before serving with tortilla chips or on soup or salad.

Marilyn

For what it's worth, this is the White Chili recipe I won 3rd place with in a friends' Chili Cook-ff. 3rd place out of 20 entries -- I was over the moon! It has green chilis but was not hot, just a little tingly on the tongue.

White Chicken Chili
2 teaspoons cumin seed
1 1/2 pounds boneless skinless chicken breast
3 cups water
2 tablespoons vegetable oil
1 cup chopped onion
3 cloves minced garlic
2 cans great northern beans
8 ounces chopped green chili
1 cup shoe peg corn
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1/2 teaspoon white pepper
3 tablespoons lime juice
1/2 cup sour cream
chopped cilantro

1. In a large pot, bring the water and the cumin seeds to a boil. Drop in the chicken breast, lower the heat to a simmer and cover the pot. Let the breasts simmer for 20 minutes, then drain, reserving a cup or so of the liquid. Set the breasts aside until cool enough to handle.

2. In the same pan, heat the oil and sauté the onions until soft, about 5 minutes or so. Add the garlic and cook for 2-3 minutes. Toss in the beans (puree one can of beans to give it more body, if desired), corn and chilies, then add the spices and the lime juice. Let cook for several minutes.

3. Chop or shred the chicken and add it to the pot, cook long enough to heat thru. Stir in the sour cream and a handful or so of chopped cilantro, and take the chili off the stove.

Well, I copied all the receipes because they all sound good. Plan on trying them so I guess I will have my own chili cook off. That's okay. I like chili!
Lois