White Chicken Chili

Posted by Vanessa in Cooking, December 22, 2011

I’ve made this at least a dozen times, so I figured it was about time to put the recipe in my “book”.  You’re looking at a solid white chicken chili that you can easily adjust the heat level of, can make healthy or totally indulgent, and goes super well with my favorite Buttermilk Cornbread.  It’s made in the slow cooker which makes for an easy weeknight dinner when you need it.

Need I say more?

White Chicken Chili

recipe from a gal from our church. (Thanks, Tessa!)
  • Prep Time: 15 minutes.
  • Cook Time: 360 minutes.
  • Ready in 6 Hours, 15 Minutes.
  • Makes: 8 Servings
  • 2 pounds uncooked chicken breasts
  • 3 cans northern beans, rinsed and drained
  • 1 can Rotel tomatoes (mild)
  • 3 cups chicken broth
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 can (4 oz) diced green chilies
  • 1 teaspoon oregano
  • 2 teaspoons ground cumin
  • 1/2 teaspoon cayenne pepper (or to taste)
  • 1/2 teaspoon salt
  • 3 cups shredded Monterey Jack cheese, optional
  • 2 cups sour cream, optional
  • Combine first 11 ingredients (through salt) in slow cooker and cook on low for 6 hours. Remove chicken breasts, shred, and place back in slow cooker.
  • Optional : 15 minutes before serving, add 3 cups shredded Monterey Jack cheese and 2 cups sour cream. Stir to combine. (I usually leave this out, but sometimes will garnish my bowl with a dollop of sour cream and a sprinkle of shredded cheese if I feel like it.

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