White Chicken Chili
on Mar 10, 2013, Updated Nov 04, 2024
This post may contain affiliate links. Please read our disclosure policy.
This white chicken chili recipe is loaded with an almost 3-dimensional flavor.
It’s simple enough for weeknight meals and weekend gatherings and popular with kids and grown-ups.
We have several slow cooker recipes, but white bean chicken chili is one of my signature recipes and one that I would love for you to try. Read on and I’ll show you how to make this amazing recipe for about $2.00 per serving!
Table of Contents
About this Recipe
This creamy white chicken chili is a great recipe for feeding a crowd or a great way to meal prep. One of my many favorite chicken recipes, it’s also an easy and comforting slow cooker recipe that makes a big batch and will easily feed a crowd of 12 people or more.
Like our chili cornbread casserole and lazy golumpki, this slow-cooker white chicken chili is comfort food for the ages.
I don’t use cream cheese in my white chicken chili, nor will you need an immersion blender or food processor like many other recipes for this.
This recipe has won multiple chili cookoffs. Even our kids have made it in school and college cookoffs and they also took first place. I seriously think you’ll find this to be one of the best white chicken chilis you’ve ever tasted.
Ingredients and Cost
- Boneless Chicken Thighs (2 lbs): ~$7.00
- These Bring a rich, deep flavor, and they stay tender during slow cooking.
- You can use any chicken for this white chicken chili but I love the extra flavor of the thighs. It’s a great way to use rotisserie chicken. You can even use leftover chicken or shredded chicken and make this creamy chili into a Tex-Mex chicken stew! Diced chicken is something a lot of people like to cook with, and this would work as well.
- Great Northern Beans: ~$3.00
- These come pre-cooked in a big glass jar. Drain the juice before adding the beans to the mixture. I don’t recommend using kidney beans as you would when making a traditional beef chili.
- Pepper Jack Cheese (16 oz): ~$4.50
- Adds a touch of heat and creamy texture. If you don’t hae pepper jack cheese on hand, just throw in a tablespoon of crushed red pepper flakes and any white cheddar cheese. Either way, it’s the red pepper that really gives a bang to this hearty white chili!
- Olive Oil (2 tbsp): ~$0.50
- Used for sautéing and enhances the overall flavor. You can use a tablespoon of butter if you prefer that.
- White Onion (½ cup): ~$0.75
- Onion provides a mild, sweet base to this white chicken chili. You can use a shallot in place of onion for a slightly different flavor tone.
- Red Bell Pepper (½): ~$075
- This adds some color and sweetness to the rest of the chili.
- Garlic ~$0.50
- Adjust this to your taste. I like to go heavy on it with this white chicken chili!
- Heavy Cream (1 cup): ~$2.00
- You can adjust the amount of liquid to however thick or thin you like your chili. You can use chicken stock or chicken broth if you’re lactose intolerent, or just looking to make this a lighter touch than the traditional creamy base version.
- Salsa Verde (6-8 oz): ~ $1.50
- This is a salsa that uses tomatallio instead of a traditional red tomato-based salsa. Tomatallio is a used in a lot of Mexican recipes and adds to the fiesta of this delicious white chicken chili recipe.
- Green Chili Peppers (2-4 oz can): ~$1.00
- The green chiles add a mild and chewy spice. Besides loads of flavor, I think these add a nice toot to the creamy broth.
- Jalapeno Peppers (2-4 oz can): ~$1.00
- Brings an extra kick of heat. These are completely optional, and a little over the top. But that’s how I see myself so sometimes I add them!
- Ginger Root: ~$0.30
- This adds some mild zing to any recipe and tastes especially good in this white chicken chili recipe.
- Ground Cumin (1 tbsp):
- This is a must-add for and I thnk makes this one of the best white chicken chilis you can make!.
- Oregano (1 tbsp): Complements the spices and ties the flavors together and realy keeps things interesting for your palate.
- Kosher Salt (1 tbsp): Enhances all the flavors.
- Fresh Cilantro (½ bunch): ~$0.50
- Adds a burst of fresh, herbaceous notes. I like to add this to the hot pot of white chicken chilie immediately before serving. This will “flash-cook” it so it’s not lost in mushiness but it’s now raw. This gives you more flavor and a vibrant burst of green color.
- Flour (1 tbsp): ~$0.10
- You don’t need much of this and if you add it, use a fine mesh strainer to do so. We use this same trick for making a smooth roux or gravy without lumps.
- Spices and Seasonings: ~$1.50
Total Cost: ~$24.70
Cost per Serving (12 servings): ~$2.06
How to Make White Chicken Chili
- Prepare the Base: Add the great northern beans, shredded pepper jack cheese, salsa verde, chopped green chilies, jalapenos, cumin, and heavy cream into your slow cooker. Set the temperature to high.
- Like a classic chili recipe you can make this delicious white chicken chili together on the stovetop using a Dutch oven or large pot. You can even use an electric pressure cooker. But my preferred cooking method for this easy white chicken chili recipe is to use our trusted crock pot.
- Sauté the Vegetables: Heat a 10-inch skillet with olive oil. Dice the white onion, red bell pepper, and garlic; sauté until tender and translucent, then transfer to the slow cooker.
- Cook the Chicken: Dice the chicken thighs into ½-inch pieces and sauté in the same skillet. Sprinkle with oregano while cooking.
- Combine: Add the cooked chicken to the slow cooker and mix in the freshly grated ginger root, salt, and pepper.
- Slow Cook: Stir the mixture well, cover, and let it cook for 2-3 hours on low or medium heat until all the flavors meld together.
- Adjust Consistency: If the chili is too thin, stir in a tablespoon of flour.
- Finish: Just before serving, chop and add fresh cilantro. Serve with a dollop of sour cream and a slice of crusty bread.
Substitutions and Variations
Sour Cream: This, along with some tortilla strips and fresh cilantro, my favorite topping are all amoung my favorite toppings. A splash of fresh lime juice give a bright flavor to the reipe. Go with Greek yogurt instead of sour cream if you prefer. It’s a great substitution!
Chicken Breasts: Swap the chicken thighs for breasts for a leaner version.
If you’re using leftover chicken, add it to the mixture about 30 minutes before serving. This will give you tender chicken without overcooking it.
Cheese: Use Monterey Jack or a milder cheese if you prefer less spice.
Cream Substitute: Replace heavy cream with half & half for a lighter dish.
Beans: Cannellini beans or navy beans work well as an alternative.
Spice Level: For less heat, omit the jalapenos or use fewer green chilies.
How to make this a Healthy White Chicken Chili Recipe
Chicken broth can be used instead of heavy cream for a healthier version of this white bean chili. This is also a good option if you can’t consume dairy products.
Another way of making this into a healthy white chicken chili is to use low-fat chicken breasts instead of chicken thighs which have a higher fat content.
If you’re vegan and can’t eat this, give our easy vegan chili a try. It’s delicious!
What to Serve with White Chicken Chili
White chicken chili pairs beautifully with warm, crusty bread, and crunchy tortilla chips with homemade guacamole. I can’t think of a better meal!
A tasty green salad will also give you nice rounded meal
Recipe Questions
Yes, use the sauté function for the chicken and vegetables, then switch to slow-cook mode.
Absolutely! Store in an airtight container and freeze for up to three months. This white chicken chili is an excellent freezer meal.
Swap out the cheese and heavy cream for a dairy-free alternative.
Expert Recipe Tips
- Use chicken thighs for more flavor and tenderness.
- Don’t skip sautéing the vegetables – it enhances the overall depth of the chili.
- Adjust the spice level by modifying the amount of jalapenos and chili peppers.
- Add the cilantro last for a fresh pop of flavor.
- Let the chili rest for 10 minutes before serving to let the flavors fully develop.
White chicken chili is a great way to bring people together. It’s such an interesting and delicious recipe. It’s sure to spark conversation and make for a great time for family and friends.
I’ll always remember meals like this one when I made a batch of my white chicken chili.
Besides the native population of our own country, we had representatives of Italy and Argentina join in and throughout the night, conversations were parlayed in English, Italian, Spanish, and of course the unspoken exchanges that always occur when good friends are together.
Enjoy this easy and flavorful white chicken chili recipe that warms the heart and satisfies the taste buds!
👨🍳 Tried this Recipe? Please leave a ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. We love hearing from our readers!
⏩ Stay in touch with us on social media by following us on Facebook, Pinterest, Instagram, and YouTube!
📬Get our Recipes delivered to your inbox for FREE!
White Chicken Chili Crock Pot Recipe
Ingredients
- 2 lbs Boneless chicken, thigh will give you a deeper and richer flavor.
- 48 oz jar great northern beans, drained
- 16 oz pepper jack cheese, shredded
- 2 tablespoons olive oil
- 1/2 cup white onion
- 1/2 red bell pepper
- 3 garlic cloves, +/- depending on affinity or aversion to vampires
- 1 cup heavy cream or half & half
- 6 to 8 oz. salsa verde
- 2 to 4 oz can chopped green chili peppers
- 2 to 4 oz. can chopped jalapenos
- 1 tablespoon ground cumin
- 1 tablespoon oregano
- 1 tablespoon kosher salt
- 1/2 bunch fresh cilantro
- fresh ginger root
- fresh crushed black peppercorn to taste
- 1 tablespoon flour
Instructions
- Add beans, cream, pepper jack cheese, salsa verde, chili peppers, jalapenos, and cumin to slow cooker, or crock pot, with initial temperature set to high.
- Warm 10 inch skillet on medium heat and add olive oil.
- Cube white onion in small pieces, slice and dice red pepper and garlic, saute all three until tender and translucent. Transfer this combination to crock pot.
- Dice chicken breasts or thighs into 1/2 inch pieces, then saute chicken in skillet
- Add oregano.
- Add cooked sauteed chicken to crock pot.
- Peel and shred about 1.5 sq. inch of fresh ginger, add to crock pot.
- Add salt, and pepper, to taste.
- Stir well and cook covered, from one to several hours, reducing temperature to low or medium, once the mixture is hot.
- If chili is thin, stir in flour to desired consistency.
- Finely chop cilantro and add to crockpot just before serving.
- This is complimented nicely by a dollop of sour cream, and hearty Italian or French bread.
Notes
- Sauté the Aromatics First
- Use Chicken Thighs for Extra Flavor
- Add Fresh Cilantro at the End
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made it for dinner tonight. Prep time is lot longer than it starts but it is so worth it!!
Awesome feedback, Leslie! We’re happy you enjoyed this white chicken chili and appreciate you taking the time to drop us a note.
White and spicy! Nice. Cheers
Thanks so much!
This chili sounds absolutely amazing! I cannot wait to try this!