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.
- 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
- sliced jalapeno
- diced avocado
- crumbled chips
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White Chicken Chili
- 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 teaspoon oregano
- 1 teaspoon cumin
- 1//2 cup sour cream for serving
- ½ cup cilantro for serving
- 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!
Can't believe that this recipe won an award! It is very bland and I even used hot salsa. Sorry but my family was very disappointed in tonights dinner.
I have used green salsa in this before too, and it is delicious! Homemade stock is the best. Thanks for letting me know how it turned out.
This was so easy and so yummy. I used a rotisserie chicken, jar of arriba green salsa and Mexican shredded cheese blend. Homemade chicken stock for some extra depth and topped with diced avocado, cilantro, sour cream & e chips. Will absolutely make again!!
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!
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.
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!
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, 😊
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
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.
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
Yay! Please come back and let me know how you like it!! (You can always give it a star-rating too if you want)
I always like trying something different, definitely going to try this, sounds yummy 😋
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!
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!
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!!
Could I make this stovetop instead of crockpot?
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 glad you loved it! Using Salsa Verde is a great idea to change it up. Thanks for sharing that. 🙂
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!
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. 🙂