White Chicken Chili in white bowl on gray background
Chicken, Dinner, Fall, Recipe Video, Slow Cooker, Soup

White Chicken Chili

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White chicken chili is full of beans, broth, chicken, and so much goodness. This will instantly become a favorite chili of yours!

Temps have dropped low enough where I can reason that it is soup appropriate weather now. Once the weather dips into the low 70’s/upper 60’s and there are leaves all over our yard, I immediately want to go snuggle up in a blanket and enjoy a big bowl of warm soup. This White Chicken Chili is one of my all-time favorites and go-to’s during the colder months.

This isn’t anything like traditional red chili. It is more along the lines of a chicken noodle soup sans noodles, with beans and a ton of flavor added. The depth of flavor is what makes this recipe. It is super simple to make and not a lot of ingredients are required.

super bowl sunday food white chicken chili

Ingredients Needed for White Chicken Chili

  • Chicken, boneless skinless breasts
  • Olive Oil
  • Onion
  • Garlic
  • Canned Green Chilies
  • Ground Cumin
  • Dried Oregano
  • White Pepper
  • Cayenne Pepper
  • Great Northern White Beans
  • Chicken Stock or Broth
  • Salt & Pepper
  • Monterey Jack Cheese, Sour Cream, Cracker. Cornbread for topping

How to Make White Chicken Chili

  1. Heat oil in a large pot over med-high heat. Add onions and sauté until translucent.
  2. Stir in garlic, chilies, cumin, oregano, and cayenne and sauté 2 minutes.
  3. Reduce to medium heat, and place chicken breasts in the pot with sautéed veggies. Add chicken stock and bring to a boil. Cook until the chicken is fully cooked (about 20 minutes). Remove the chicken and shred.
  4. Add in undrained beans. Bring to a boil.
  5. Reduce heat and add shredded chicken.
  6. Season with salt and pepper to taste.
  7. Serve with cheese, sour cream, crackers, or cornbread. Enjoy!
white chili in a slow cooker

3 Different Ways to Cook Chicken in This Chili

There are a couple different ways you can prepare the chicken for this recipe.

My personal favorite way – and I think best tasting is to use a whole chicken.

Add a whole chicken to a pot with salt, 2 bay leaves, and about 8-10 cups of water. Bring to a boil and let it cook for around 45-50 minutes or until the meat is cooked through and falling off the bone. Take the chicken out and let it cool for a bit while you’re getting the rest of the recipe together (following directions below) and then shred/chop once cool enough to handle (removing the skin and bones). The beauty of this version is you now can use the water the chicken cooked in as the stock for the soup. Nothing wasted here!

The easiest of them all: buy a rotisserie chicken and boxed chicken stock. Follow the recipe down below as written, but instead of having to cook your chicken first, all you will have to do is chop the rotisserie chicken (removing the skin and bones) and toss it in. This version can be made in less than 30 minutes.

The last option is how the recipe is written with boneless skinless chicken breast and chicken stock. It is the best of both of the other options.

Make it easy for you – all 3 options are great!

How to Make White Chicken Chili in a Slow Cooker

I love a slow cooker during the fall and winter AND on busy days. There is nothing better than coming home to dinner already being finished! WIN!


Just dump all the ingredients in the slow cooker and leave it be! Cook on high for 3-4 hours and low for 6-8 hours. Really just until the chicken breast is cooked through and everything is hot. You can also use a rotisserie chicken if you would like to as well.


Shred the chicken once it is cooked and add back in and enjoy! Using the slow cooker for white chicken chili makes this recipe even easier than it already is!

a hand lifting the lid off a slow cooker with white chicken chili inside

How to Freeze White Chicken Chili

This will make a ton, perfect for friends or family coming over for dinner. This feeds Justin and me for several days and it also freezes very nicely.

To store in the freezer: let the soup completely cool. Store in a freezer safe container or vacuum seal in a chamber vacuum sealer* and place in the freezer for up to 6 months or 2 years if vacuum sealed.

To thaw – place in the fridge for 24 hours. Then put in a large pot on the stove on medium heat. Bring to a shimmer and enjoy!

Serve with a handful of Monterey jack cheese, sour cream, crackers or homemade cornbread. Whatever your fancy! So grab your loved ones, put on your fuzzy socks, turn on a good movie and cozy up on the couch with all the blankets and a huge bowl of White Chicken Chili and gladly welcome in soup season in Kentucky! Enjoy!

White Chicken Chili in a white bowl with spoon on a green plate

More Delicious Soup Recipes You Will Love!

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White Chicken Chili in white bowl on gray background

White Chicken Chili


  • Author: Heather
  • Total Time: 1 hour 30 mins
  • Yield: 10 1x

Description

White Chicken Chili is a hearty bowl of goodness that will keep you warm and belly full throughout the colder months.


Ingredients

Scale
  • 4 Cups Boneless Skinless Chicken Breast
  • 1 Tablespoon Olive Oil
  • 1 Large Onion, chopped
  • 4 Garlic Cloves, minced
  • 24oz Canned Green Chilies, chopped
  • 2 Teaspoons Ground Cumin
  • 1 1/2 Teaspoons Dried Oregano
  • 1/2 Teaspoon White Pepper
  • 1/4 Teaspoon Cayenne Pepper
  • 516oz Canned Great Northern White Beans
  • 8 Cups Chicken Stock or Broth
  • Salt & Pepper to taste
  • Grated Monterey Jack Cheese and/or sour cream for topping if desired

Instructions

  1. Heat oil in a large pot over med-high heat. Add onions and sauté until translucent.
  2. Stir in garlic, chilies, cumin, oregano, and cayenne and sauté 2 minutes.
  3. Reduce to medium heat, and place chicken breasts in the pot with sautéed veggies. Add chicken stock and bring to a boil. Cook until the chicken is fully cooked (about 20 minutes). Remove the chicken and shred.
  4. Add in undrained beans. Bring to a boil.
  5. Reduce heat and add shredded chicken.
  6. Season with salt and pepper to taste.
  7. Serve with cheese, sour cream, crackers, or cornbread. Enjoy!

Notes

To Make in the Slow Cooker

  1. Just dump all the ingredients in the slow cooker and leave it be! Cook on high for 3-4 hours and low for 6-8 hours. Remove the chicken breast once cooked, shred, and add back into the pot. You can also use a rotisserie chicken if you would like to as well.

How to Freeze

  1. To store in the freezer: let the soup completely cool. Store in a freezer safe container or vacuum seal in a chamber vacuum sealer* and place in the freezer for up to 6 months or 2 years if vacuum sealed.
  2. To thaw – place in the fridge for 24 hours. Then put in a large pot on the stove on medium heat. Bring to a shimmer and enjoy!
  • Prep Time: 30 mins
  • Cook Time: 1 hour
  • Category: Dinner
  • Method: Cooking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 468
  • Sugar: 7.8 g
  • Sodium: 799.7 mg
  • Fat: 7.1 g
  • Carbohydrates: 58.8 g
  • Fiber: 12.5 g
  • Protein: 42.4 g
  • Cholesterol: 71.9 mg

Keywords: White Chicken Chili

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Disclosure. Some of the links below are affiliate links, which means that if you click on a product link, I may receive compensation. This compensation comes at no additional cost to you, and as always I only recommend products I trust! Heather Bilyeu is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
 

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