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White Chicken Chili

White Chicken Chili

JC Phelps
This White Chicken Chili is a comforting and flavorful dish with tender chicken, beans, and a hint of spice—perfect for a cozy night in!
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Course Soup
Cuisine American
Servings 8
Calories 353 kcal

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

Calories: 353kcalCarbohydrates: 35gProtein: 31gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 70mgSodium: 767mgPotassium: 928mgFiber: 9gSugar: 2gVitamin A: 472IUVitamin C: 9mgCalcium: 142mgIron: 4mg
Keyword White Chicken Chili
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