This is the absolute BEST White Chicken Chili recipe. Make it in the Crock Pot or on the stove top…either way so much flavor is packed into this lean and easy white chili. Top it with my favorite Avocado Salsa and some crushed tortilla chips…it’s the PERFECT combo!
Looking for more chili recipes? Try my Chili Con Carne recipe!
We make the white chicken chili recipe all year long. It’s cozy in the fall and winter time, perfect for tailgating and game day, and amazing in the hot summer months because you don’t have to turn on your stove top!
There is a ton of flavor in this easy dish, and it’s very adaptable as well. You can make it as spicy or mild as you would like. You can also add in some smoked paprika, or a few drops of liquid smoke to up the smokiness.
It’s also a great chili to top! Tortilla chips, salsa, guacamole, cilantro, more jalapeños…honestly, get creative!
Do You Have to Use the Crockpot?
NO! I love making this in the slow cooker, just because it’s easy. But sometimes I don’t plan ahead. Luckily this recipe works just as well on the stove top.
What You’ll Need
diced onion
bone-in split chicken breasts
minced garlic
diced green and red bell pepper
salsa verde
chopped green chilis
pickled jalapeños
cumin
kosher salt
white beans
sour cream
chopped cilantro
Can You Use Boneless Chicken Instead?
Yep! If you don’t want to worry about bones at all use boneless chicken breasts instead. Use 3-4 pounds of boneless, skinless chicken breasts instead.
If You Don’t Like Spicy…
This recipe calls for a whole cup of pickled jalapeños. If you don’t like things as spicy, cut it back to 1/2 cup!
Making Chili in the Crock Pot
This is a great fix-it-and-forget-it dinner. Essentially you dump everything into the slow cooker (except the sour cream and beans) and leave it alone for a few hours.
I like to microwave the onions before adding them to the Crock Pot just to ensure they get cooked down nice and soft. And this extra little steps just starts the softening process.
Making Stove-top Chili
You simply prepare the recipe as written, but instead of using a slow cooker, use a large, covered Dutch Oven or stock pot. Cook the chicken, veggies, and spices on medium-low heat for 45-60 minutes before removing the chicken to shred. Then add the sour cream and beans to the pot, bring back up to a simmer and return the shredded chicken back to the pot.
Can I Freeze This?
Absolutely! Store it in an airtight container and freeze it for up to a month. Allow it to thaw in the refrigerator before reheating on the stove top.
This is the absolute BEST White Chicken Chili recipe. Make it in the Crock Pot or on the stove top…either way so much flavor is packed into this lean and easy white chili.
Place the onion in a medium, microwave-safe bowl. Microwave for 2 minutes, until onions begin to soften.
Place the chicken in the bottom of a 6- quart slow cooker. Top with onions, garlic, green bell pepper, red bell pepper, salsa, green chilis, jalapeños, cumin, and salt.
Cover and cook on high for 3 hours, or low for 5-6 hours.
Remove the chicken from the slow cooker and allow to cool slightly. Add in beans and sour cream into the slow cooker and stir to combine
Shred the chicken off the bones, and return to the slow cooker. Add in the chopped cilantro and cook for 15 more minutes.
Serve warm.
Notes
Store airtight in the refrigerator for up to 5 days.
Stove Top Directions: Prepare as written, but use a large, covered Dutch Oven or stock pot. Follow the steps 1 & 2 as written in the slow cooker directions but add in 2 cups of chicken broth. Cook the chicken, veggies, and spices on medium-low heat for 45-60 minutes uncovered, until the chicken is tender. Remove the chicken from the pot, allow it to cool slightly and shred off the bone. Add the sour cream and beans to the pot, bring back up to a simmer and return the shredded chicken to the pot. Serve warm.
Freeze in airtight container for up to 30 days. Allow to thaw in the refrigerator overnight, and reheat on the stove top in a saucepan.
Regular chili has a rich base of red chilies (or chili powder) and sometimes tomato, while white chili calls for green chilies. We use canned Hatch green chilies, white beans, and tender shredded chicken to make our white chili recipe. It tastes quite different from red chili but is just as delicious!
To store: this white chicken chili will stay good in your fridge for about 5 days. Once your chili is completely cooled, just place it in an airtight container (or multiple, if you'd like to meal prep it) without the additional toppings and place it in the fridge.
White chili is made with white beans, chicken (sometimes pork), and mild green chiles. (That said, if you must, must have scorching heat in your chili, there are ways to do that while still keeping the chili white.
A low and slow cook time—at least an hour total—is key for drawing out the most flavor in a pot of chili. Yes, a quick chili is most welcome on weeknights, but it won't have quite the same results. A slow cooker works wonders, but if you're short on time, try a pressure cooker.
Chili should be thick and hearty enough to be a meal on its own, but sometimes there's just a bit more liquid than you want in the pot. While you can simply keep simmering the chili, that method risks overcooking softer ingredients like the beans, losing all your nice texture to mushy monotony.
Good news, it's easier than you think to perk up your pot of chili. All it takes is a splash of vinegar, which I bet you already have in the pantry. Stirred into the pot right before serving, a spoonful of vinegar brightens up the finished product, and gives it that full, rounded taste that was missing.
It has no tomatoes and instead uses white beans and green chiles to get its color and flavor. I think the key to this being considered chili is getting the ratio of broth to beans and meat just right so that it is a bit heartier than a regular soup.
In this case, the question was, “What peppers go best in a chili recipe made with beef?” In the end, I decided on three: red and green bell peppers, both for sweetness and their perfect colour combination, and a jalapeño to raise the heat a tiny bit more.
Cornmeal: Add a tablespoon of cornmeal or masa harina while stirring continuously. Mashed Beans: Mash a portion of the beans and stir them into the chili to thicken it. Crushed Tortilla Chips: Crushed tortilla chips can also be added as a thickening agent.
White Bean Chili and Sauvignon Blanc or Chardonnay
This combination lends itself well to the minerality of many Sauvignon Blancs. Additionally, white bean chilis with white meat poultry tend to have a creamier texture that matches well with a buttery Chardonnay.
Some like the tang that sour cream adds. The dairy component can also help tone down the heat if you've added too much hot sauce. Personally, I tried making a batch with it and prefer plain chili with kidney beans, without sour cream. I do sometimes add shredded cheese and green onions though.
If your recipe calls for white beans, you can often use Cannellini Bean as an excellent substitute for Navy or Great beans. They are slightly larger, have a meaty texture, and have thicker skin. With nutty and early flavor work well in soups and cold salads.
Cannellini beans are the largest of the group and because of their traditional kidney shape, they can also be referred to as White Kidney Beans. Meatier than Navy or Great Northern beans, they have a nutty, earthy flavor and tender flesh, and are often used in Italian dishes like Minestrone.
"The difference between the two rests primarily with the heartiness of the cannellini over the northern," explains Vince Hayward, the president of Camellia Brand beans. "Because of the thicker skin, and slightly bolder bean taste, the cannellini lends itself better towards soups and stews," Hayward adds.
Make a cornstarch slurry: Mix together 1 tablespoon each of cornstarch and cold water, stirring well to remove any lumps. Then, stir the slurry into your chili and let it simmer for another 10 minutes to fully thicken.
Cornmeal: Add a tablespoon of cornmeal or masa harina while stirring continuously. Mashed Beans: Mash a portion of the beans and stir them into the chili to thicken it. Crushed Tortilla Chips: Crushed tortilla chips can also be added as a thickening agent.
All-purpose flour and cornstarch are useful for thickening chili, as well as sauces, soups, and stews. However, you'll want to avoid adding these ingredients directly to your recipe, as this will result in clumps. Instead, create a slurry and add it slowly to help the thickener fully incorporate.
When your chili is too thick, it's easy to thin it out a bit. Just add some liquid. You can add beef, chicken, or veggie broth, or you can add a can of tomato sauce. You could add water, too, but it will dilute the flavor of the chili.
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