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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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📋 Recipe
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
- 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
Nutrition
What about YOU?? Please share your favorite chili recipe in the comments!
Yes! We have come back to it again and again. I always make it for potlucks and it always gets gone.
The perfect, busy weeknight meal! Love this!!
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.
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. 🙂
So I don’t need to drain the liquid out of the can of beans? I just dump the whole thing In there?
I’m so glad you liked it!! Thanks for letting me know.
This was really good!
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!
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.
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.
Have you ever frozen this chili? Not sure if it would work because Of the milk.
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.
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!
Most Definitely!!! I love avocados.
I think some sliced avocado on top would be yummy!
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.
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?
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.
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?
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. 🙂