Go Back

White Chicken Chili

Experience the warmth of this creamy and flavorful white chicken chili, perfect for cozy evenings and gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded
  • 1 can (15 oz) white beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes with green chilies
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup heavy cream or sour cream Feel free to use plant-based substitutes.
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • to taste salt and pepper
  • Chopped cilantro for garnish Optional toppings include shredded cheese, avocado, and jalapeños.

Method
 

Preparation
  1. Combine the chicken, white beans, diced tomatoes, onion, garlic, chicken broth, cumin, chili powder, salt, and pepper in your slow cooker, stovetop, or Instant Pot.
Cooking
  1. For the slow cooker: Cook on low for 6 hours or high for 3 hours.
  2. If using stovetop: Bring the mixture to a boil, then reduce heat and let it simmer for 30 minutes.
  3. Instant Pot method: Seal and cook on high pressure for 15 minutes.
  4. Just before serving, stir in the heavy cream or sour cream for that delightful creaminess.
Serving
  1. Serve your chili hot, garnished with fresh cilantro and any additional toppings you enjoy.

Notes

Store leftovers in an airtight container in the fridge for up to 3-4 days. For longer storage, freeze in freezer-safe bags or containers for up to 3 months. Enhance flavors by browning onions and garlic before adding them to the pot. Rotisserie chicken is a great shortcut.