It’s simple to prepare this white chicken chili in your slow cooker. It has won numerous chili cook-offs and is unquestionably popular!
| Prep Time: | 15 mins |
| Cook Time: | 8 hrs 5 mins |
| Total Time: | 8 hrs 20 mins |
| Servings: | 10 |
Ingredients
- 1 (14 ounce) can chicken broth
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1 (4 ounce) can chopped green chile peppers
- 1 (1.25 ounce) package taco seasoning
- 1 ¼ pounds skinless, boneless chicken breast
- 2 (15 ounce) cans great northern beans
- 1 (15 ounce) can white corn, drained
- ½ cup sour cream
- ½ cup shredded pepper Jack cheese, or to taste
Instructions
- Mix chicken broth, condensed soup, chile peppers, and taco seasoning together in a bowl.
- Layer chicken, great northern beans, and corn in a slow cooker. Pour broth mixture over top. Cover and cook on Low until chicken is no longer pink in the center and the juices run clear, 8 to 10 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Transfer chicken to a cutting board. Shred with two forks or cut into bite-sized pieces. Return to the slow cooker.
- Stir in sour cream and pepper Jack cheese; cover and cook on Low until cheese is melted, 3 to 5 minutes.
- If you use cooked, chopped chicken in Step 2, you can cook it on Low for 3 to 4 hours.
Nutrition Facts
| Calories | 179 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 45 mg |
| Dietary Fiber | 1 g |
| Protein | 15 g |
| Saturated Fat | 4 g |
| Sodium | 933 mg |
| Sugars | 1 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
This is a regular White Chicken Chili recipe for me. It is quick and easy I will switch up and instead of the taco seasoning. I will use white chicken chili (mccormick). this is a keeper!
Used 2 chicken breasts, left out sour cream and cheese, a little thin at first but thickened up the next day, cooked 8 hours and then shredded the chicken
Best and easiest ever! Comes out perfect every time and we like to crunch up Juanita’s tortilla chips on top for a little crunch. This has been on our rotation, since the first time we tried it. We all love it!
Super easy and super delicious! This will be in my regular rotation!
This is definitely a family favorite. I add about 2# of boneless chicken thighs instead of chicken breasts. I cut out the chicken broth completely (makes it less soup-like). I also skip adding the cheese and sour cream at the end and save it for the topping. I top each bowl of chili with Monterey Jack cheese, chopped cilantro, sour cream and onion. We love it!!!
This was just ok. A bit bland and the cumin was too overpowering.
Excellent flavor (added more spices); good consistency.
Made it for a football party and everyone loved it! I made it in the Insta Pot (chicken 8 min cook with 5 min of natural release) then added the rest of the ingredients. I kept the sour cream and cheese to the side so folks could add as much (or as little!) as they wanted. Will definitely make again!!
I made this for my Bunco group last night, made the recipe as written however I found it to be bland. Should have added more spices as we like soups spicy.
I made this for a cub scout chili contest and it actually won the white chili category so the recipe name is not a lie. Although full disclosure there were only 2 entries total in the category. lol It did get lots of compliments. I was confused about whether to drain the beans and corn or not. I drained them all and it turned out well.
Used cannellini beans instead of the great northern, the second time I made it, and prefer them. Other than that, I followed the recipe and everyone raved about it. I served it over white rice made with chicken broth.
It was delicious and easy to make. Served it over white rice with a sprinkle of tahin and hot sauce.
I think this is a great recipe to build from. It definitely needs more spice and more seasoning/flavors. I might add a poblano and some onion next time, and personal preference, more corn. I also found the recipe quite salty. It should say to rinse the beans. I’m kicking myself for not doing it on my own.
Excellent just the way it is written
I added onion, oregano and cumin
This was great. Very easy. I shredded the chicken breasts about 3 hours before it was finished in the slow cooker. I added a very small dash of cayenne pepper. Everyone loved it!
Easy to prepare, good to eat! Outstanding!!!
This was amazing! I fixed it just as the recipe stated and will definitely make it again!
As others have commented this is more of a chicken taco soup than actual chili. But it is simple and easy to create a highly edible meal. One major change we made was to replace the BLSL chicken breasts with boneless skinless thighs – not only lower cost (at least in the Chicago area) but the thighs “shred-out” easier, unlike the breasts that sometimes “tighten up” quite a bit as they seldom have much marbling. Just be aware that thighs like legs have a “stronger flavor” – but that is another reason we like them! And for anyone complaining about a “canned soup” flavor to this recipe I suggest they either use a better quality canned soup, or just increase the chicken broth, add some “poultry seasoning blend” to their taste, and thicken the results by adding a slurry of 2 tablespoons corn starch in 1/4 cup cool water near the end of the cooking time. The only problem with the cornstarch is some slow cookers even when on high, don’t actually come up to a simmer so the corn starch may not cook in properly. Might be better if after the slow cooker is done, put corn starch slurry in a small pot, add 2 or 3 ladles of the broth from the slow cooker, bring to a simmer and cook 3-4 minutes (whisking the mix) until smooth and very thick, then mix that back into the slow cooker before serving.
This was good and will be a repeat recipe! It could use a bit of salt and I added 2 different hot sauces to give it a bit more spice.
I really liked this recipe. I took the suggestions and cut the chicken broth by 4 ozs but I think I only needed 7-8 ozs instead of the 14 ozs. However, this White Chicken Chili was so delicious. Will make again.