In my opinion, chili can and should be eaten any time of year, but I find White Chicken Chili to be especially versatile. I tried several different recipes before I found the one featured in this post, from a super simple crockpot version with black beans to a complicated recipe with several types of peppers and beans.
They were all tasty enough, but when I came across this particular recipe via a local talk show, it struck me as the perfect compromise! This simple but flavorful chili is full of rotisserie chicken, peppers, corn, and (most importantly) tons of flavor.
How To Make Crockpot White Chicken Chili
Adapted from Good 4 Utah
Ingredients:
- (2) 32 oz boxes of chicken broth
- (2) 16 oz cans of cannellini beans
- (2) 4 oz cans diced green chilies
- 28 oz can green enchilada sauce
- (2) 15 oz cans of corn
- 1 small red pepper, diced
- 1 small yellow pepper, diced
- 1 small green pepper, diced
- 2 cups chopped carrots
- 1 cup diced white onion
- 4 cups cooked shredded chicken (to save time use a rotisserie chicken)
- 1 tablespoon dried cumin
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- salt and pepper to taste
- Optional toppings: scallions, cilantro, tortilla strips, sour cream, pepper jack cheese etc.
Directions:
Add all ingredients, except the toppings, to a slow cooker or large pot.
If you’re making the soup in a crockpot, cook on low for 6-8 hours. If you’re making the soup on the stove, bring the large pot to a boil. Then turn down the heat and simmer for 1 hour.
Serve hot and top with scallions, cilantro, tortilla strips, sour cream, and pepper jack cheese.
This recipe makes a very mild chili, but if you like a little more heat, you can add a pinch of cayenne or red pepper flakes, or just add some hot sauce when it’s time to eat. If you like a little more creaminess, make a quick white sauce thickened with flour (or cornstarch) and whisk that into the chili toward the end of cooking.
It makes delicious leftovers and freezes beautifully. So go ahead, make a big batch and have it ready whenever you need some comfort in a bowl. :-)
Do you have a favorite white chicken chili recipe?
White Chicken Chili Recipe
Ingredients
- 64 oz Chicken broth
- 32 oz Cannellini beans
- 8 oz Green chiles canned, diced
- 28 oz Green enchilada sauce
- 30 oz Corn canned
- 1 Red pepper diced
- 1 Yellow pepper diced
- 1 Green pepper diced
- 2 cups Carrots chopped
- 1 cup White onion diced
- 4 cups Chicken cooked, shredded
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Add all ingredients to a slow cooker or large pot.
- If you're making the soup in a crockpot, cook on low for 6-8 hours.
- Serve warm, topped with sliced scallions, chopped cilantro, tortilla strips, sour cream, and shredded pepper jack cheese, if desired.
If you make the white chicken chiliI in an Instant Pot what are the cooking instructions?
Please log in or create a free account to comment.Linda, the general rule for converting a crockpot recipe to an instant pot is 30 minutes in the IP for a recipe that take 5-6 hours. If you’re using cooked chicken, then you should set the IP to 20 minutes. Remember to add the time the instant pot takes to reach full pressure. So for example, if you follow my recipe with cooked chicken, then with the 20 minutes to cook, plus about 20-30 minutes for the pressure to build… It will take 40 to 50 minutes to cook your chili. Enjoy! :-)
Please log in or create a free account to comment.Do you drain the beans and corn?
Please log in or create a free account to comment.Yep! I rinsed them, too :-)
Please log in or create a free account to comment.I was looking for a hearty soup to make for a company luncheon tomorrow. This is the one! Thanks Jillee! :)
Please log in or create a free account to comment.This sounds great and I plan on making it. I’ve noticed that many of your recipes don’t indicate how many servings they make. I have a family gathering coming up and I’d like to know if I need to do a double batch.
Please log in or create a free account to comment.I would say 8 – 12 servings. 8 if everyone is REALLY hungry! It makes a pretty large pot, though. So if you make a double batch you’ll need a huge pot!
Please log in or create a free account to comment.This is a cleaner version of my “must go soup” where I pretty much clean out the fridge of leftovers into a pot and simmer. Tastier than it sounds or looks, plus you have the ability to Dr, mix, compromise, season, add, your own ingredients.
Please log in or create a free account to comment.A good way to thicken this soup is to drain one of the cans of beans and mash them. If you want more whole beans, add another can. Makes for a lovely, creamy soup!
Please log in or create a free account to comment.What a clever idea Shelley!
Please log in or create a free account to comment.I loved your previous post about replacing “homemade items” for “pantry”items… so in this recipe use your homemade rotisserie recipe and homemade broth. Couldn’t you just cook the raw chicken in the crock pot along with the other ingedients?
Please log in or create a free account to comment.Absolutely! You could start with the onions, carrot, raw chicken, and seasonings in water to make the broth first. Simmer that mixture at least until the chicken is cooked and then add the rest of the ingredients and simmer the total mixture for an hour :-)
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