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
P.S. For more recipe inspiration, follow me on Pinterest and Facebook. Like behind the scenes action? Check out my stories on Instagram.
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!
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
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.
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
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!
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!
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.
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!
So glad you loved it! Using Salsa Verde is a great idea to change it up. Thanks for sharing that. 🙂
The perfect, busy weeknight meal! Love this!!
Yes! We have come back to it again and again. I always make it for potlucks and it always gets gone.
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.
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. 🙂
So I don’t need to drain the liquid out of the can of beans? I just dump the whole thing In there?
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. 🙂
This was really good!
I'm so glad you liked it!! Thanks for letting me know.
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.
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!
Have you ever frozen this chili? Not sure if it would work because Of the milk.
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.
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!
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.
I think some sliced avocado on top would be yummy!
Most Definitely!!! I love avocados.
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?
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.
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?
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.
Could I make this stovetop instead of crockpot?
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!!
I have no idea what cheese to use?
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. 🙂
Sounds yummy. Not sure if I trust the Nutrition Facts though.. 0 Fiber??
This looks incredible!
This deliciousness is killing me! Looks SO darn good- such a good twist on your typical chili recipe!
Oh I love the story behind this yummy chili and your husband's 2nd mom.
Congrats on the award!
Sounds fantastic!
Thanks
Michelle
I always like trying something different, definitely going to try this, sounds yummy 😋
Yay! Please come back and let me know how you like it!! (You can always give it a star-rating too if you want)
[email protected]
This looks so delicious! A great dish anytime but especially on a chilly day!
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!
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.
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.
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.
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.
Thank you Audrey! I really enjoy your link party!
This recipe looks wonderful. My family loves chili. Stopping by from Tasty Tuesday. Pinned!
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.
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!
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!
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. 🙂
Thanks Ana!
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!! 🙂