White chicken chili is a savory and hearty soup that is typically made with tender chicken chunks, white beans, and a creamy, slightly spicy broth. It is a popular dish in American cuisine, particularly in the Southwestern United States.
To make white chicken chili, boneless chicken breasts or chicken thighs are typically cooked until they are tender and juicy. Then, white beans such as navy beans or cannellini beans are added to the pot along with onions, garlic, and green chilies. Next, chicken broth, cumin, oregano, and chili powder are added for flavor. Simmer the mixture until the flavors have melded together and the chicken is fully cooked.
White chicken chili is a delicious and comforting dish that is perfect for cooler weather or as a satisfying meal after a long day. It can be served on its own or paired with crusty bread, crunchy tortilla chips, or rice.
More variations
Some variations of white chicken chili recipes also include other ingredients such as corn, diced tomatoes, or jalapeño peppers for extra flavor and texture. Creamy white chili is a creamy version which uses heavy cream or cream cheese to create a rich and creamy texture. Furthermore, spicy white chili increases the heat level to the soup with the addition of extra jalapeños, green chilis or chili powder, for those who like it hot. The soup is often finished with a dollop of sour cream or shredded cheese and garnished with fresh cilantro or sliced jalapeños.
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Ingredients
- 3 15-oz. cans Great Northern beans, (white beans) divided
- 1/3 cup water
- 1½ lbs. boneless, skinless chicken breasts, cut into chunks
- ½ small red onion, diced
- 3-4 cloves garlic, chopped
- 1 4-oz. can mild green chiles
- 1 tablespoon ground cumin
- 2 teaspoons chili powder
- 1 teaspoon Mexican oregano
- 1 teaspoon ground coriander
- ½ teaspoon chipotle pepper powder
- 3 cups chicken stock, preferably organic
- Sea salt and black pepper, to taste
- 1½ cups Mexican blend cheese, finely shredded, divided
Optional, to serve:
- ¼ cup fresh cilantro, chopped
- 1 small avocado, diced
- 1 medium jalapeño pepper, sliced
- 2 large limes, cut into wedges
Equipment
- Cutting Board and sharp knife
- Crock pot
- Food processor / immersion blender / potato masher
Instructions
- Drain and rinse the beans to remove excess salt. Place half the beans in a blender or food processor with some water and process until blended, but still slightly chunky. Transfer the puréed beans to a 5 or 6-quart slower cooker, along with the remaining whole beans.
- Add chicken, red onion, garlic, green chilies, cumin, chili powder, Mexican oregano, coriander, chipotle pepper powder, and chicken broth to the slow cooker. Season with salt and black pepper, as desired, and stir to combine. Cover and set cook time to 4 hours on high or 8 hours on low.
- When cook time is complete, remove lid and add 1 cup of the shredded cheese and stir to combine. Cover and allow cheese to melt for 1-2 minutes.
- Taste and adjust seasonings, as desired. Serve immediately with remaining Mexican cheese, fresh cilantro, avocado, jalapeño slices, and/or lime wedges, if desired. Enjoy!
Storage Instructions
Store any leftover creamy white chicken chili in an airtight container and refrigerate for 3-4 days.
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Slow Cooker White Chicken Chili
White chicken chili is a savory and hearty soup that is typically made with tender chicken chunks, white beans, and a creamy, slightly spicy broth. It is a popular dish in American cuisine, particularly in the Southwestern United States.
To make white chicken chili, boneless chicken breasts or chicken thighs are typically cooked until they are tender and juicy. Then, white beans such as navy beans or cannellini beans are added to the pot along with onions, garlic, and green chilies. Chicken broth, cumin, oregano, and chili powder are also added for flavor. The mixture is then simmered until the flavors have melded together and the chicken is fully cooked.
White chicken chili is a delicious and comforting dish that is perfect for cooler weather or as a satisfying meal after a long day. It can be served on its own or paired with crusty bread, crunchy tortilla chips, or rice.
Ingredients
- 3 15-oz. cans Great Northern beans, (white beans) divided
- 1/3 cup water
- 1½ lbs. boneless, skinless chicken breasts, cut into chunks
- ½ small red onion, diced
- 3-4 cloves garlic, chopped
- 1 4-oz. can mild green chiles
- 1 tablespoon ground cumin
- 2 teaspoons chili powder
- 1 teaspoon Mexican oregano
- 1 teaspoon ground coriander
- ½ teaspoon chipotle pepper powder
- 3 cups chicken stock, preferably organic
- Sea salt and black pepper, to taste
- 1½ cups Mexican blend cheese, finely shredded, divided
- Optional, to serve:
- ¼ cup fresh cilantro, chopped
- 1 small avocado, diced
- 1 medium jalapeño pepper, sliced
- 2 large limes, cut into wedges
Instructions
- Drain and rinse the beans to remove excess salt. Place half the beans in a blender or food processor with some water and process until blended, but still slightly chunky. Transfer the puréed beans to a 5 or 6-quart slower cooker, along with the remaining whole beans.
- Add chicken, red onion, garlic, green chilies, cumin, chili powder, Mexican oregano, coriander, chipotle pepper powder, and chicken broth to the slow cooker. Season with salt and black pepper, as desired, and stir to combine. Cover and set cook time to 4 hours on high or 8 hours on low.
- When cook time is complete, remove lid and add 1 cup of the shredded cheese and stir to combine. Cover and allow cheese to melt for 1-2 minutes.
- Taste and adjust seasonings, as desired. Serve immediately with remaining Mexican cheese, fresh cilantro, avocado, jalapeño slices, and/or lime wedges, if desired. Enjoy!