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
See you next time!
Chellie
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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!
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.
What about YOU?? Please share your favorite chili recipe in the comments!
Cindy Bultema says
October 23, 2009 at 6:29 pmSounds 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!! 🙂
Ana@CelebratingSunshine says
October 2, 2015 at 8:58 amThat 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. 🙂
chellie says
October 2, 2015 at 10:22 amThanks Ana!
Horace Williams Jr says
October 3, 2015 at 3:17 amYum! 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!
chellie says
October 14, 2015 at 7:44 amHorace! 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!
Heaven Smiling says
October 6, 2015 at 1:04 pmThis recipe looks wonderful. My family loves chili. Stopping by from Tasty Tuesday. Pinned!
chellie says
October 14, 2015 at 7:43 amThank you for stopping by and pinning my recipe! Don’t you just love pinterest? It’s my go to for searching things these days.
Audrey says
October 8, 2015 at 12:11 pmI 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.
chellie says
October 14, 2015 at 7:41 amThank you Audrey! I really enjoy your link party!
Connie says
October 14, 2015 at 7:19 amIn 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.
chellie says
October 14, 2015 at 7:40 amConnie, 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.
Allison says
October 19, 2015 at 4:21 pmThanks 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!
chellie says
October 20, 2015 at 7:15 amI 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.
Kelli says
September 17, 2016 at 6:22 pmKelli@hungryhobby
This looks so delicious! A great dish anytime but especially on a chilly day!
Michelle says
September 21, 2016 at 11:24 pmCongrats on the award!
Sounds fantastic!
Thanks
Michelle
Kristen Chidsey says
October 31, 2017 at 9:14 pmOh I love the story behind this yummy chili and your husband’s 2nd mom.
Karly says
October 31, 2017 at 9:38 pmThis deliciousness is killing me! Looks SO darn good- such a good twist on your typical chili recipe!
Carolyn Ingram says
November 3, 2017 at 6:10 pmThis looks incredible!
April says
November 22, 2017 at 9:18 amSounds yummy. Not sure if I trust the Nutrition Facts though.. 0 Fiber??
Anna says
October 13, 2018 at 9:25 pmI have no idea what cheese to use?
chellie says
October 14, 2018 at 3:57 pmThis 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. 🙂