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 tsp oregano
- 1 tsp 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!
Doris f Chaney
I would love to know how long to cook in the instant pot. I am thinking if the chicken is already cooked it would only take about 5 minutes in the pot.
Chellie Schmitz
Hi Doris,
You’re absolutely right, I would try 5 minutes for the IP. You also may want to wait and add the cheese after cooking so it doesn’t sink and stick to the bottom.
Let me know how it goes!
Pam
It’s in the crock pot on slow for six hours, can’t wait to taste it. Used what I had, left over baked chicken, chicken stock, 1 pound of Monterey Jack and some blend of Mexican chess. Three kinds of white beans. A spice salsa, 😊
Chellie Schmitz
YAY!!! Love how you improvised and made it your own. I always love a variety of beans. Thanks for the 5-star rating, I'm so happy you loved it!
Mary Farrell
This is a good recipe, I was nervous about cheese getting clumpy so used as a garnish and put some tortillas in for thickness. I like white chicken chilie, nice change from regular. I have added sweet potato and or pumpkin before and that would be good addition. Thanks again
Chellie Schmitz
Hi Mary! Thanks for trying the recipe! I sometimes leave the cheese out till the end so I can just melt it in. I love the idea of adding pumpkin or sweet potato, thanks for sharing.
Trevor Jenkins
I love carb it's where all the flavors is at. KFC doesn't taste like it did back when Colonial Sanders was living, cause he believed in greasy chicken and lots of carb. You know it did, can you please get me a recipe with lots of crab fattening greasy foods
Lauren
This is now one of my go to recipes. I’ve made it many times and it is so flexible, I like it both with and without the cheese. I always add corn, and if I am looking for something a little heartier, I’ll mix in some rice with a serving. I just throw everything in the crockpot with raw chicken and let it go until the chicken is ready to shred. Super easy and tastes great!
Chellie Schmitz
I'm so glad you are enjoying this! Thanks for adding to the conversation and sharing how you make it yours-- Love it!! Appreciate the 5 star rating too. Happy Eating!
Diane
Great recipe. I used ground chicken I find it easier. Used only half the amount of cheese. Which was perfect. You can use diced tomatoes instead of salsa.
TW
So delicious! Used salsa verde and a Mexican blend of cheeses and a few minor tweaks. Didn’t even need the sour cream topping. Definitely a keeper!
Chellie Schmitz
So glad you loved it! Using Salsa Verde is a great idea to change it up. Thanks for sharing that. 🙂
Kathleen
The perfect, busy weeknight meal! Love this!!
Chellie Schmitz
Yes! We have come back to it again and again. I always make it for potlucks and it always gets gone.
Rachael
Way too much cheese. It was coating my spoon as I ate it. My boyfriend called it “cheese broth soup”. I did like the idea of adding the jar of salsa.
Chellie Schmitz
Hi Rachael, The great thing about this recipe is it is very adaptable! Next time, try using less cheese, or, leave it out completely and just add it as a garnish to your bowl. Everyone has different tastes. 🙂
Toti
So I don’t need to drain the liquid out of the can of beans? I just dump the whole thing In there?
Chellie Schmitz
Yes, the whole thing! This recipe is an oldie but goody. If you're not comfortable with adding the liquid from the beans and you prefer to rinse them, that's totally fine, you may just want to add some extra thin liquid to compensate (broth or water). This many years later in my life, I usually rinse my beans, but with this recipe for the ease and dump and go, I usually just dump it all in. 🙂
Karen
This was really good!
Chellie Schmitz
I'm so glad you liked it!! Thanks for letting me know.