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White Chicken Chili

This chili is perfect for chilly fall nights, it's also really great for a crowd.

Serves: 10

Prep Time: 10 Minutes

Cook Time: 6-8 Hours

White Chicken Chili

We have officially entered chili season. Turkey chili has always been my favorite, but this comes close to a new favorite to add to the list. This was my first attempt with this one which everyone was quite pleased with. I just dumped everything into my slow cooker and came home to dinner. This recipe is great to make ahead of time, and reheats very well.

You can feed quite a few people with this chili, especially if you have a large slow cooker like this one.


3-4 cups shredded chicken (to save time, you can use a whole, already roasted chicken)

1 yellow onion, diced

4 4oz. cans diced green chilis (I use 2 hot, 2 mild.)

4 cans white beans, drained and rinsed (2 will be blended, 2 will be dumped in as is.)

4 cups chicken broth

1 cup (8 oz.) reduced-fat cream cheese

1 cup shredded jalapeño Monterey jack cheese

2 tablespoons garlic, minced

1 tablespoon cumin

1 tablespoon dried oregano

1 tablespoon chili powder

salt and pepper


Sliced jalapeños

Sliced avocados

A dollop of sour cream

Minced fresh cilantro

Tortilla strips

Shredded jalapeño Monterey jack

  1. Add everything but 2 cans of the white beans into the crock pot.

  2. Put 2 cans of the drained and rinsed white beans into a blender and blend until smooth. Dump into crock pot.

  3. Cover and cook on low for 6-8 hours or on high for 3-4 hours.

  4. Stir well and serve with desired topping.

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