White Chicken Chili Recipe
This hearty White Chicken Chili combines tender chicken breast with a creamy broth infused with green chilies, white beans, and Mexican spices. Perfect for a comforting meal, it can be made in a slow cooker for convenience or quickly on the stovetop for a fast dinner option. Garnish with cheese, sour cream, avocado, and tortilla strips for added texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 6 to 7 hours (slow cooker) or 30 minutes (stovetop)
- Total Time: 6 hours 15 minutes (slow cooker) or 45 minutes (stovetop)
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican-American
- Diet: Gluten Free
Ingredients
Scale
Chicken and Broth
- 2 lbs. Chicken Breast
- 4 cups Chicken Broth (32 ounces)
Vegetables & Herbs
- 1 Large Onion (or 2 small onions, finely diced)
- 1 Jalapeno (finely diced)
- 1/2 cup Cilantro Leaves (chopped)
- (2) 4-ounce cans Green Chilies (diced)
Spices
- 2 teaspoons Chili Powder
- 2 teaspoons Cumin
- 1/4 teaspoon Garlic Powder
- 1 teaspoon Mexican Oregano (optional)
- 2 teaspoons Salt
- 1 teaspoon Pepper
Dairy & Beans
- (2) 15-ounce cans White Beans (such as White Northern, drained)
- (1) 8-ounce Cream Cheese
Toppings
- Cheese (for serving)
- Avocado (sliced, for serving)
- Sour Cream (for serving)
- Tortilla Strips (for serving)
Instructions
- Prepare the Slow Cooker Chili: Place chicken breast, diced onion, jalapeno, chili powder, cumin, garlic powder, Mexican oregano (if using), salt, pepper, and chicken broth into the slow cooker. Cook on low for 5 to 6 hours until the chicken is tender.
- Shred the Chicken: Remove the lid and shred the chicken breast inside the slow cooker using two forks to break it apart.
- Add Remaining Ingredients: Stir in the diced green chilies, drained white beans, cream cheese, and chopped cilantro. Continue cooking on low for an additional hour or until the cream cheese is fully melted and incorporated.
- Serve and Garnish: Ladle the chili into bowls and top with shredded cheese, sour cream, tortilla strips, and sliced avocado as desired.
- Quick Stovetop Version: Shred 2 lbs. of poached chicken breast or use rotisserie chicken. In a large pot, heat 1 tablespoon oil and sauté the diced onion and jalapeno over medium heat for 7-8 minutes until softened. Add the spices and stir well.
- Add Liquids and Chicken: Pour in the chicken broth, then add shredded chicken, green chilies, white beans, cream cheese, and cilantro. Reduce heat to medium-low and cook for 20 minutes, stirring occasionally, until the cream cheese melts and the chili thickens slightly.
- Final Touches: Serve hot with cheese, sour cream, tortilla strips, and avocado on top.
Notes
- Using rotisserie chicken speeds up the cooking process for the stovetop method.
- Adjust the jalapeno quantity depending on your preferred spice level.
- Mexican oregano is optional but adds authentic flavor to the chili.
- For a thicker chili, cook uncovered for the last hour in the slow cooker or simmer longer on the stovetop.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
Keywords: white chicken chili, slow cooker chili, creamy chicken chili, white bean chili, comfort food, easy chicken chili recipe
Find it online: https://bitesizedbenny.com/white-chicken-chili-recipe-2/
