White Chicken Chili
This is an awesome easy chili recipe passed on to me from "Mom Dyk". Mom Dyk is my husbands 2nd mom so to speak.
When he moved here from the other side of the state and became friends with her son Scott, she took him in too. He doesn't have any family in the area, so he ate Sunday dinners there, and holidays, etc.
Once we met, she let me into the circle too. 🙂 I love this recipe because you really just put it all together and let it go in the crock pot.
I now call this "award winning" because it recently won a chili cook-off! I really couldn't believe it!
If I was trying to win, I would have done some super special chili with a secret ingredient, but it was a fundraiser for church. Not that I didn't want to win, I just never expected it with this easy of a recipe!
Everyone got to eat lots of chili, and then pay to vote for their favorite. I was shocked! That tells you how good this recipe is!! I hope you enjoy this one as much as I do.
The only prep for this recipe is cooking the chicken before hand. I like to poach chicken, it keeps it really tender. But, you can go super cheater style (like I do sometimes) and just grab a rotisserie chicken and cut it up.
Pro Tip~
- Whether you cook your own chicken or purchase a rotisserie one, prep it the night before so you can dump and go in the morning.
Toppings for White Chicken Chili ~
- sour cream or plain yogurt
- cilantro
- sliced jalapeno
- diced avocado
- salsa
- crumbled chips
More Soup Recipes
More Mexican Inspired Favorites
See you next time!
Chellie
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White Chicken Chili
Ingredients
- 2 lbs chicken cooked and cut into bite size pieces
- 1 48 oz jar of great northern beans (do not drain)
- 1 16 oz jar of salsa mild, medium, or hot
- 2 cups chicken broth
- 1 cup milk
- 1 4 oz can of diced mild green chili's
- 1 lb of cheese shredded--use your favorite kind(s)
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1//2 cup sour cream for serving
- ½ cup cilantro for serving
Instructions
- Place all ingredients except sour cream and cilantro, in a slow cooker*. Cook on low for 6-8 hours, or on high for 3-4 hours.
- Garnish with sour cream and cilantro.
Notes
Nutrition
What about YOU?? Please share your favorite chili recipe in the comments!
Chellie Schmitz
Hahaha! It is so easy, I can see why you'd be skeptical. Thanks for trying and leaving a comment and a 5 star rating. Happy eating!
Amanda Artese
I was skeptical bc it’s too easy. I’ve recommended it to everyone. It’s amazing and a dump and go. I added the cheese as a topping instead of in the soup. It’s great.
Chellie Schmitz
I'm so sorry you were disappointed in this recipe. I know what a let down it is to invest in a recipe and then not care for it. It typically gets rave reviews, so I'm not sure what went wrong. If you try it again, maybe just double all the spices, or simply adjust to your liking. If you used fresh cooked chicken, that can be bland if it wasn't salted well (meat loves salt). Rotisserie generally has a lot of salt in it. The type of beans can come more or less flavorful too. Thanks for trying it and sharing your feedback.
Chellie Schmitz
Congratulations on your new baby! Yes, I have frozen this before and it works fine--however, here's the change I make: Leave the cheese out and just add once it's warm and you can stir it in to melt it. Sometimes the cheese can sink and sit at the bottom. It does call for a good amount of cheese and it adds a lot of flavor, so I don't recommend leaving it out. Some people like to just top it with cheese, but still like it stirred in. It makes a nice creamy cheesy broth. 🙂 Another thing to note is that sometimes milk or cream can separate when heated. That hasn't happened to me in this recipe, but if you come across that, give it a good stir and it's just fine.
TMart
Hey,
I am prepping some meals before baby comes and would love to make this. Wondering if you have tried freezing it before?
Thanks,