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White Chicken Chili

Slightly modified from The Chunky Chef
YIELDS 6 Servings


1 lb boneless skinless chicken breasts ​trimmed of excess fat
1 yellow onion ​diced
2 cloves garlic ​minced
16 oz chicken broth ​(low sodium)
30 oz caned great Northern beans ​(drained and rinsed)
8 oz caned diced green chiles ​(I do one hot, one mild)
15 oz caned whole kernel corn ​(drained)
1 tsp salt
½ tsp black pepper
1 tsp cumin
¾ tsp oregano
½ tsp chili powder
¼ tsp cayenne pepper
fresh cilantro ​chopped
4 oz reduced fat cream cheese ​softened
¼ cup half and half


sliced jalapenos
sliced avocados
dollop of sour cream
minced fresh cilantro
tortilla strips
shredded Monterey Jack or Mexican cheese


1. Add chicken breasts to bottom of ​slow cooker​, top with salt, pepper, cumin, oregano, > chili powder, and cayenne pepper.
2. Top with diced onion, minced garlic, great Northern beans, green chiles, corn, chicken > broth and cilantro. Stir.
3. Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.
4. Remove chicken to large mixing bowl, shred, then return to slow cooker.
5. Add cream cheese and half and half, stir, then cover and cook on HIGH for 15 minutes, > or until chili is creamy and slightly thickened.
6. Stir well and serve with desired toppings.

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