Hey, y'all! If you’re in the mood for a comforting and hearty meal, this White Chicken Chili is just what you need. It’s packed with tender chicken, creamy beans, and just the right amount of spice. Whether you're serving it for a family dinner or a cozy night in, this chili is sure to warm you up from the inside out.
White Chicken Chili
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White Chicken Chili Ingredients
What makes this recipe so great is how easy it is to throw together. You simply toss everything into the crockpot and let it do all the work. The combination of chicken, beans, and corn, along with green chiles and a mix of spices, creates a flavorful base that only gets better as it cooks. And the best part? You can set it and forget it, letting it simmer away while you go about your day.
- 1.5 lb. boneless, skinless chicken breast
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 24 oz. chicken broth
- 30 oz. great northern beans, drained and rinsed
- 4-8 oz. canned green chiles
- 15 oz. whole kernel corn, drained
- 1 tsp. cumin
- 1 tsp. oregano
- 1 tsp. salt
- ½ tsp. pepper
- ¼ tsp. cayenne pepper
- 1 tsp. chili powder
- 1 c. sour cream
How to Make White Chicken Chili
About 30 minutes before you’re ready to eat, you’ll shred the chicken and stir in some sour cream to give the chili a rich and creamy finish. This step adds an extra layer of flavor and makes the chili wonderfully thick and satisfying. It’s the kind of dish that’s perfect for chilly evenings or whenever you’re craving something warm and filling.
- Place the chicken breasts into the bottom of a large crockpot.
- Sprinkle the cumin, oregano, salt, pepper, cayenne, and chili powder over the chicken.
- Add the diced onion, minced garlic, drained beans, green chiles, and drained corn on top of the chicken.
- Pour in the chicken broth, ensuring all ingredients are submerged.
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours.
- About 30 minutes before the cooking time is up, remove the chicken from the crockpot and shred it using two forks.
- Return the shredded chicken to the crockpot and stir in the sour cream until fully combined.
- Continue cooking for the remaining 30 minutes to allow the flavors to meld together.
- Serve the white chicken chili hot with your favorite toppings like cilantro, Monterey Jack cheese, Santa Fe tortilla strips, and a squeeze of fresh lime.
Pro Tips For Making This Recipe
- If you prefer a richer flavor, you can use boneless, skinless chicken thighs instead of chicken breasts. Thighs stay tender and juicy, making them perfect for slow cooking.
- If you like your chili spicier, feel free to add more cayenne or use a spicier variety of green chiles. If you prefer it mild, you can reduce the amount of chili powder or cayenne.
- For easy shredding, remove the chicken and place it in a bowl, then use an electric hand mixer on low speed to shred it quickly and evenly.
- For an even creamier chili, you can add a block of cream cheese during the last 30 minutes of cooking. Stir until fully melted and combined.
- While cilantro, cheese, and tortilla strips are great, you can also try topping your chili with avocado slices, diced tomatoes, or even a dollop of Greek yogurt.
Frequently Asked Questions
Yes, you can use frozen chicken breasts, but you may need to increase the cooking time by an hour or so to ensure they cook through.
Store any leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat it on the stove or in the microwave before serving.
Yes, this white chicken chili freezes well. Let it cool completely, then transfer it to a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Yes, you can make this recipe on the stovetop. Cook the chicken and spices in a large pot, then add the other ingredients and simmer for about 45 minutes to an hour, stirring occasionally.
Absolutely! Feel free to add extra veggies like bell peppers, zucchini, or spinach to boost the nutritional content and add more flavor.
Other Soups You'll Love
White Chicken Chili
This White Chicken Chili is perfect on its own, but it’s even better with some tasty toppings. We love to serve it with fresh cilantro, Monterey Jack cheese, crunchy tortilla strips, and a squeeze of lime. These add-ons give the chili a burst of freshness and a bit of crunch, taking it to the next level. Give it a try, and I’m sure it’ll become a new favorite in your recipe rotation!
White Chicken Chili
Equipment
- Slow cooker
Ingredients
- 1.5 lb. boneless skinless chicken breast
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 24 oz. chicken broth
- 30 oz. great northern beans drained and rinsed
- 4-8 oz. canned green chiles
- 15 oz. whole kernel corn drained
- 1 tsp. cumin
- 1 tsp. oregano
- 1 tsp. salt
- ½ tsp. pepper
- ¼ tsp. cayenne pepper
- 1 tsp. chili powder
- 1 c. sour cream
Instructions
- Place the chicken breasts into the bottom of a large crockpot.
- Sprinkle the cumin, oregano, salt, pepper, cayenne, and chili powder over the chicken.
- Add the diced onion, minced garlic, drained beans, green chiles, and drained corn on top of the chicken.
- Pour in the chicken broth, ensuring all ingredients are submerged.
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours.
- About 30 minutes before the cooking time is up, remove the chicken from the crockpot and shred it using two forks.
- Return the shredded chicken to the crockpot and stir in the sour cream until fully combined.
- Continue cooking for the remaining 30 minutes to allow the flavors to meld together.
- Serve the white chicken chili hot with your favorite toppings like cilantro, Monterey Jack cheese, Santa Fe tortilla strips, and a squeeze of fresh lime.
Notes
- If you prefer a richer flavor, you can use boneless, skinless chicken thighs instead of chicken breasts. Thighs stay tender and juicy, making them perfect for slow cooking.
- If you like your chili spicier, feel free to add more cayenne or use a spicier variety of green chiles. If you prefer it mild, you can reduce the amount of chili powder or cayenne.
- For easy shredding, remove the chicken and place it in a bowl, then use an electric hand mixer on low speed to shred it quickly and evenly.
- For an even creamier chili, you can add a block of cream cheese during the last 30 minutes of cooking. Stir until fully melted and combined.
- While cilantro, cheese, and tortilla strips are great, you can also try topping your chili with avocado slices, diced tomatoes, or even a dollop of Greek yogurt.
Nutrition
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