This white chicken chili is the perfect recipe for chilly evenings! It’s such a nice change from traditional chili, too.
We are well and truly into the slow cooker season, aren’t we? Just yesterday, I made a batch of chili using ground turkey, sweet potatoes, and lots of spice.
But I’m already planning my next dish, and it’s this white chicken chili!
This lightened-up bowl of comfort food is a welcome change from dark chilis and stews.
And anything you can throw in the slow cooker and forget about is a winner in my book!
I love cooking chicken in a slow cooker.
As it sits and cooks in the liquid, it soaks up all that flavor and comes out juicy every single time. It’s simple, satisfying, and so scrumptious.
You’ll want to make a double batch of this white chicken chili because I promise it will go fast!
White Chicken Chili
As much as I love a hearty beef stew, even in the colder months, I love a good chicken dish.
Filled with chicken, beans, corn, and peppers, this chili doesn’t disappoint.
The combination of chicken stock and chicken soup maximizes the flavor and adds a creamy sauce that would be delicious on its own.
But the inclusion of beans, taco seasoning, and green chilis elevates what could be a simple chicken chowder into something spicy and filling.
Once everything is mixed into the slow cooker, it can be left to simmer all day until the chicken is fork-tender and packed with flavor.
Serve with cornbread and tortilla chips, and watch as the bowls get licked clean!
The ingredients in this recipe are used to give it that lovely pale coloring, but you can add to it any way you like! I think some chunks of pumpkin or extra peppers would be great!
- Boneless chicken breast – Using boneless chicken will allow you to shred it right in the pot without having to worry about bones. Even chicken breast, which is so easy to dry out, should be juicy after cooking in the sauce.
- Great Northern beans – You can use any white bean in this recipe.
- White corn – For that all-white finish, white corn adds flavor and keeps things pale. But using regular corn would add a little color, which can be nice, too. You can even use frozen corn right from the freezer.
- Chicken broth – An obvious choice for chicken chili, the broth will keep the chicken moist and is used in place of tomatoes in regular chili.
- Cream of chicken soup – Without the soup, your chili will be more of a brothy stew, which will still be delicious! But I prefer the creamy texture you get by adding the soup.
- Green chiles – The green pairs much better with the white chili. Poblano peppers are especially good for this kind of dish.
- Taco seasoning – Using a taco seasoning packet is a terrific little cheat when you’re in a hurry. Though making your own gives you the chance to play with the flavors, adding spice if you prefer.
- Sour cream – This will be added right at the end, in the same way you might put a dollop on regular chili.
- Pepper Jack cheese – A little extra spice never hurt anyone!
Tips for Making Chili
This recipe uses a slow cooker. You can throw everything in the pot and happily walk away, knowing your dinner will be ready in a few hours.
- You can also cook this on the stovetop in a Dutch oven or heavy bottom pan. Just be sure to keep the heat low and stir every so often.
- If you’re in a hurry, you could always pre-cook the chicken and add it to the mix, cooking on the stove for around 10 to 15 minutes.
- For a dairy-free chili, try adding some coconut cream instead of the chicken soup, and omit the sour cream and cheese.
- Roasting the green peppers before adding them in will add a deeper flavor.
- Use boneless chicken thighs if you prefer dark meat. You can shorten the cooking time by an hour if you do.
- For an extra hearty, bulked out version, add in as many additional veggies as you like. As mentioned before, I love pumpkin or sweet potato in my chilis.
- For a thicker chili, try adding cornmeal.
- Got a lot of turkey leftover from the holidays? This is the perfect place to use it all up!
- This chili will hold great for four to five days in an airtight container in the fridge.
- If freezing it for later, use a freezer bag and eat it within three months.
Can I Use Rotisserie Chicken?
Rotisserie chicken is one of my favorite things to have in the house. It’s delicious, moist, and a lifesaver when you don’t have time to cook.
I like to use rotisserie chicken in a lot of dishes, and this recipe is no exception.
When you bring your chicken home, let it cool slightly before breaking everything down.
Doing this while the bird is still warm will make it so much easier and hassle-free when you need it.
When the time comes, pull out the amount you need, chop it up and add it to the pot.
As mentioned above, if using pre-cooked chicken, you can make this white chicken chili on the stovetop.
Get everything going and add the chicken to warm through. Since you’re not cooking it, your chili will be ready to go in around 15-20 minutes.
Toppings for White Chicken Chili
This is the fun part!
Chili toppings can be varied and plentiful.
With a recipe as hands-off as this, I like to use that extra time to make a special side that I usually wouldn’t have time to make.
Some beautiful options could be:
- Cheddar and jalapeno cornbread – You can make this as a side, or add the batter to the top of the chili for the last 30 minutes of cooking.
- These crunchy jalapeno rings would make an excellent spicy addition.
- I tend to leave cilantro out of my food, but garnishing with a few sprigs for those who like it would look nice.
- A few slices of avocado would help to offset any spice and add some freshness.
- It might not be a traditional addition, but isn’t everything made better with bacon bits?
- Instead of just sour cream, I like to stir in lime juice for a citrus note with all that creamy chicken.
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