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Home » main dish » Award Winning White Chicken Chili

Award Winning White Chicken Chili

Last updated: October 2, 2020 | First published: October 24, 2017 | 48 Comments

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You won’t be able to resist this White Chicken Chili ~ Tender chunks of chicken, creamy white beans, cheesy broth, and just the right amount of heat. It’s the easiest chili recipe you’ll ever make! Breakout that crock pot!
 
close up birds eye view of bowl full of white chicken chili swirled with sour cream, spoon dipped in.
 This post may contain affiliate links which won’t change your price but will share some commission.
Update: I just recently updated the photos in this post~ Enjoy!!

White Chicken Chili

Seriously, this white chicken chili is the easiest chili recipe ever!! And it tastes ah-mazing. I know, that word is overused, but I had to say it, it’s chili heaven right here!
ingredients for crockpot white chicken chili, salsa, chicken white beans, green chilis, milk, chicken broth, cilantro
If you’ve been reading my blog for anytime at all, you know I really do enjoy being in the kitchen. I enjoy the whole process of a meal coming together. I don’t mind slicing and dicing and stirring and creating.
I actually have a couple chili recipes that call for that: This Healthy Turkey chili is ultra fresh. And, since having an instant pot, I love this Turkey Chili with Butternut Squash, because it cuts down on cleaning.
However, we all need a dump and run kind of a recipe now and then.
Sometimes more often than that! I’m crazy for my crock pot. I even use it in the summer. As much as I don’t mind preparing meals that take a little longer, with four children running around, it can be challenging at times.
crockpot/instant pot filled with white chicken chili ingredients and segmented-white beans, salsa, green chilies, chicken and cheeese

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. 

slow cooker/instant pot with white chicken chili ingredients in it before cooked

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!

2 bowls of white chicken chili garnished with swirls of sour cream and cilantro served with chips and salsa

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.

spoonful of white chicken chili hovering over a bowl of chili, cheese dripping off the spoon

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
white bowl filled with white chicken chili, garnished with swirls of sour cream and cilantro

More Soup Recipes

  • Citrus Chicken Soup
  • White Bean Soup
  • Lentil Soup
  • French Onion Soup
  • Sausage and Kale Soup

See you next time!

Chellie

P.S. For more recipe inspiration, follow me on Pinterest and Facebook. Like behind the scenes action? Check out my stories on Instagram.

white bowl filled with white chicken chili, garnished with swirls of sour cream and cilantro

White Chicken Chili

Tender chunks of chicken, creamy white beans, cheesy broth, and just the right amount of heat. It’s the easiest chili recipe you’ll ever make! Breakout that crock pot!
4.08 from 97 votes
Print Pin Rate
Course: Main Course
Cuisine: Mexican, Tex-mex
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
Servings: 12 people
Calories: 468kcal
Author: Chellie Schmitz

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
  • 1/2 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

*I always use a crockpot/slow cooker for this recipe. The pictures reflects an Instant Pot. At the time I photographed this recipe, my crockpot had broken, so I used my Instant Pot on the ‘slow cooker’ function. If you decide to do the same thing, make sure the slow cooker function on the Instant Pot is set to ‘high’ or ‘more’, and you cook it 6-8 hours. The slow cooker function on the Instant Pot does not compare to a traditional slow cooker. The ‘high’ is more like a ‘low’ on a crockpot.

Nutrition

Calories: 468kcal | Carbohydrates: 29g | Protein: 33g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 97mg | Sodium: 743mg | Potassium: 755mg | Fiber: 7g | Sugar: 3g | Vitamin A: 753IU | Vitamin C: 7mg | Calcium: 384mg | Iron: 3mg
Tried this recipe?I love to see what’s on YOUR table! Mention @artfrommytable or tag #artfrommytable on your favorite social.

What about YOU?? Please share your favorite chili recipe in the comments!

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48 Comments

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About Chellie Schmitz

Chellie is the creator of Art From My Table, where her passion for delicious food and gathering with loved ones comes together. She believes anyone can cook a great meal, it doesn't have to be complicated or stressful. Her recipes and food photography have been featured in many publications including Buzzfeed, Southern Living, Today Food, and Fitness magazine.

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Comments

  1. Diane says

    December 20, 2020 at 9:35 pm

    5 stars
    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.

    Reply
  2. TW says

    October 4, 2020 at 7:48 pm

    5 stars
    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!

    Reply
    • Chellie Schmitz says

      October 5, 2020 at 4:17 pm

      So glad you loved it! Using Salsa Verde is a great idea to change it up. Thanks for sharing that. 🙂

      Reply
  3. Kathleen says

    April 28, 2020 at 10:11 pm

    5 stars
    The perfect, busy weeknight meal! Love this!!

    Reply
    • Chellie Schmitz says

      April 30, 2020 at 7:59 am

      Yes! We have come back to it again and again. I always make it for potlucks and it always gets gone.

      Reply
  4. Rachael says

    April 26, 2020 at 3:24 pm

    3 stars
    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.

    Reply
    • Chellie Schmitz says

      April 30, 2020 at 8:05 am

      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. 🙂

      Reply
  5. Toti says

    January 31, 2020 at 7:09 pm

    So I don’t need to drain the liquid out of the can of beans? I just dump the whole thing In there?

    Reply
    • Chellie Schmitz says

      February 1, 2020 at 8:41 am

      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. 🙂

      Reply
  6. Karen says

    January 6, 2020 at 12:46 am

    5 stars
    This was really good!

    Reply
    • Chellie Schmitz says

      January 6, 2020 at 6:47 pm

      I’m so glad you liked it!! Thanks for letting me know.

      Reply
  7. Colleen says

    December 9, 2019 at 11:36 pm

    This recipe looks delicious. But what website or app did you use to calculate the macros? You show only 2g total carbs per serving. CarbManager calculates this out to 30.5g carbs per serving, and MyFitnessPal calculates this out to 28g carbs per serving. With a 28oz can of great northern beans and salsa, this wouldn’t compute out to 2g carbs per serving. I think maybe you mistakenly dropped a digit in your carb count.

    Reply
    • Chellie Schmitz says

      December 10, 2019 at 1:12 pm

      Colleen, Thanks for bringing this to my attention, you’re absolutely right, there was a typo. I’ve made the correction and it should be accurate now. I only wish it could be 2 carbs! LOL! It is a great recipe, not the healthiest, but it’s all real food and so delicious! Blessings to you!

      Reply
  8. Marilee says

    November 17, 2019 at 2:06 pm

    Have you ever frozen this chili? Not sure if it would work because Of the milk.

    Reply
    • Chellie Schmitz says

      November 18, 2019 at 6:39 am

      Hi Marilee, yes, you can freeze it. As it thaws, it may separate, but once you reheat it and stir it, it will come back together again. Because there’s milk in it, just pay attention to its freshness. I like to put a note on things like that so I know how long I have from thawing it to eating it. So, if you cooked it on a Monday, and put it in the freezer on a Wednesday, when you go to thaw it, I would make sure you eat it within a couple of days.

      Reply
  9. Julie says

    October 16, 2019 at 9:24 pm

    5 stars
    Made this two nights ago for dinner. It was delicious. It just as good reheated. Everyone ages 2-53 wanted seconds! Thank you for a great recipe!

    Reply
    • Chellie Schmitz says

      October 17, 2019 at 8:55 am

      You are so welcome! It’s one of our favorites for sure. Thanks for stopping in to let me know how much you enjoyed it.

      Reply
  10. Jill says

    October 13, 2019 at 4:39 am

    I think some sliced avocado on top would be yummy!

    Reply
    • Chellie Schmitz says

      October 13, 2019 at 1:10 pm

      Most Definitely!!! I love avocados.

      Reply
  11. Alisha says

    October 8, 2019 at 8:33 am

    Hi there! I am making this tonight for dinner and am so excited! Do you have to cook the chicken beforehand or can you let it cook while in the crockpot?

    Reply
    • Chellie Schmitz says

      October 8, 2019 at 2:55 pm

      I always use chicken I’ve already cooked in this recipe. That being said, you could try it, but I personally have never done it. I would think it may be more liquidy/thinner, because all the juice from cooking the chicken would be in there as well.

      Reply
  12. Danna says

    October 2, 2019 at 8:04 pm

    So your recipe calls for a crock pot but the pan in your photos look like a insta pot. How long would you cook it in a instapot?

    Reply
    • Chellie Schmitz says

      October 3, 2019 at 5:09 am

      Very observant! I used the slow cooker function on my Instant Pot. My traditional crockpot had broken, the insert was cracked. Because the Instant Pot had a slow cooker function I didn’t replace it right away. I was thinking it could serve as both. What I learned is that the slow cooker function on the Instant Pot does NOT compare to a traditional slow cooker/crockpot. The Instant Pot’s ‘high’ is like a slow cooker’s ‘low’. For this recipe, that didn’t matter because it cooks all day and all the ingredients are pre-cooked. Does that make sense? I have never made this recipe using a pressure cooker setting, however, if I were to, I would probably only pressure cook it for 10 minutes or so. I hope that helps. Also, thanks for pointing this out, I have made a note of it in the recipe card in case others are wondering too.

      Reply
      • Jessica says

        January 5, 2021 at 6:20 pm

        Could I make this stovetop instead of crockpot?

        Reply
        • Chellie Schmitz says

          January 5, 2021 at 8:14 pm

          Absolutely! The only thing I would do differently is add the cheese at the very end little by little so it melts. If you put it in all at once in the beginning, it may sink and burn. Some people prefer to leave the cheese out completely and just use it for topping. Either works. After putting all the other ingredients in the pan, heat it on the stove over medium heat until it’s heated through. If you have time to simmer it, it helps the flavors blend even more. This is one of those recipes that almost tastes better the second day. 🙂 Enjoy!!

          Reply
  13. Anna says

    October 13, 2018 at 9:25 pm

    I have no idea what cheese to use?

    Reply
    • chellie says

      October 14, 2018 at 3:57 pm

      This recipe is really flexible, so you can use your favorite kind of cheese. I love cheddar, especially extra sharp, but mild cheddar goes great too. We also use colby Jack quite a bit. You can blend more than one type together as well, if you’d like. If you’re just not sure what you like, I’d start with colby jack. 🙂

      Reply
  14. April says

    November 22, 2017 at 9:18 am

    Sounds yummy. Not sure if I trust the Nutrition Facts though.. 0 Fiber??

    Reply
  15. Carolyn Ingram says

    November 3, 2017 at 6:10 pm

    5 stars
    This looks incredible!

    Reply
  16. Karly says

    October 31, 2017 at 9:38 pm

    This deliciousness is killing me! Looks SO darn good- such a good twist on your typical chili recipe!

    Reply
  17. Kristen Chidsey says

    October 31, 2017 at 9:14 pm

    Oh I love the story behind this yummy chili and your husband’s 2nd mom.

    Reply
  18. Michelle says

    September 21, 2016 at 11:24 pm

    Congrats on the award!
    Sounds fantastic!
    Thanks
    Michelle

    Reply
  19. Kelli says

    September 17, 2016 at 6:22 pm

    [email protected]

    This looks so delicious! A great dish anytime but especially on a chilly day!

    Reply
  20. Allison says

    October 19, 2015 at 4:21 pm

    Thanks for sharing your recipe! I am making it for to ight’s dinner. I decided to add 2 cans of Green Giant White Shoepeg Corn. I used this in a different white chicken chili recipe and we really enjoyed the addition!

    Reply
    • chellie says

      October 20, 2015 at 7:15 am

      I love that idea! Thanks for sharing, I will try that the next time I make it. I do have other chili recipes that I use corn in, but I’ve never thought about it with this one, especially white shoepeg corn, I’ll have to look into that.

      Reply
  21. Connie says

    October 14, 2015 at 7:19 am

    In the description, I noticed that cumin was mentioned as one of the ingredients. When I was looking at the ingredients listed, it does not list cumin or how much. This recipe looks great and I am anxious to try it.

    Reply
    • chellie says

      October 14, 2015 at 7:40 am

      Connie, thank you so much for pointing this out! I obviously missed an ingredient. It’s fixed now. It calls for 1 tsp, but I usually add a little extra because I really like the flavor of cumin.

      Reply
  22. Audrey says

    October 8, 2015 at 12:11 pm

    I love White Chicken Chili and it is perfect for Fall. Thanks for sharing on Creative K Kids Tasty Tuesdays. I hope you will join us next week.

    Reply
    • chellie says

      October 14, 2015 at 7:41 am

      Thank you Audrey! I really enjoy your link party!

      Reply
  23. Heaven Smiling says

    October 6, 2015 at 1:04 pm

    This recipe looks wonderful. My family loves chili. Stopping by from Tasty Tuesday. Pinned!

    Reply
    • chellie says

      October 14, 2015 at 7:43 am

      Thank you for stopping by and pinning my recipe! Don’t you just love pinterest? It’s my go to for searching things these days.

      Reply
  24. Horace Williams Jr says

    October 3, 2015 at 3:17 am

    Yum! I love Chicken Chili .. I will be making this recipe. Love the combo of chicken and green chilies..it is the base for my chicken enchiladas. Looks like a great reason to get a crock pot!

    Reply
    • chellie says

      October 14, 2015 at 7:44 am

      Horace! You don’t have a crockpot?? 🙂 Yes, get one. Even though you could still do this on the stove top. If I had to eat one thing everyday, it for sure would be mexican. Love enchiladas too!

      Reply
  25. [email protected] says

    October 2, 2015 at 8:58 am

    That looks a-ma-zing! My mouth is watering and even though I just had breakfast, I feel hungry again. I will definitely try your recipe this weekend. 🙂

    Reply
    • chellie says

      October 2, 2015 at 10:22 am

      Thanks Ana!

      Reply
  26. Cindy Bultema says

    October 23, 2009 at 6:29 pm

    Sounds delicious!! Chicken Chili is one of my all-time favorites!! Can’t wait to give it a try!! Thanks for sharing your Award~winning recipe!! 🙂

    Reply

Trackbacks

  1. Easy Meal Plan - 9.16.16 - Carrie's Home Cooking says:
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  2. Tasty Tuesdays Link party {October 13th} - Savvy In The Kitchen says:
    July 21, 2016 at 4:02 pm

    […] Award Winning White Chicken Chili […]

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