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A bowl of savory white chicken chili topped with fresh cilantro

Proven way to grow your best White Chicken Chili

This recipe guides you through making a delicious White Chicken Chili, perfect for a comforting meal. It involves combining various ingredients in a slow cooker for a flavorful and easy-to-prepare dish.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs boneless, skinless chicken breasts
  • 2 cans (15-ounce) great northern beans, rinsed and drained
  • 1 can (15-ounce) cannellini beans, rinsed and drained
  • 1.5 cups frozen corn
  • 1 can (4-ounce) diced green chiles
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 8 ounces cream cheese, softened
  • 0.5 cup half-and-half
Spices
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 0.5 teaspoon dried oregano
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
Garnish (Optional)
  • shredded Monterey Jack cheese
  • sour cream
  • chopped fresh cilantro
  • diced avocado

Equipment

  • Slow cooker
  • Can opener
  • Forks
  • Ladle

Method
 

Preparation
  1. Add chicken breasts, great northern beans, cannellini beans, corn, green chiles, chopped onion, minced garlic, and chicken broth to the slow cooker.
  2. Stir in chili powder, cumin, oregano, salt, and black pepper until well combined.
Cooking
  1. Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is cooked through and easily shredded.
  2. Remove chicken breasts from the slow cooker and shred them using two forks; return the shredded chicken to the slow cooker.
  3. Add softened cream cheese and half-and-half to the slow cooker, stirring until the cream cheese is fully melted and the chili is creamy.
Serving
  1. Ladle the white chicken chili into bowls and serve hot.
  2. Garnish with shredded Monterey Jack cheese, sour cream, fresh cilantro, or diced avocado, if desired.

Notes

For extra flavor, you can sauté the onion and garlic before adding them to the slow cooker. Adjust the spice levels to your preference. If you prefer a thinner chili, add more chicken broth. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.