My mom’s creamy White Chicken Chili is easy, rich, and just the right amount of spicy. You can make it in a slow cooker or on the stove. I bring this every year to our Halloween Trunk or Treat, and it’s always the first pot to disappear—perfect for chilly weather and crowd gatherings.
WHITE CHICKEN CHILI
There are countless white chicken chili recipes out there, but my mom’s version remains my favorite. It’s comforting, creamy, and has a gentle kick from the chiles and hot sauce. This recipe is adapted from my cookbook and is one of the most-used recipes—evidence shown by a well-loved, splattered page.
When I was writing the cookbook, my mom’s original instructions were a little loose—her first answer was “twelve cans of white beans,” which led to a lot of laughing and questions about feeding a small army. We scaled it down here so it’s easy to make for a crowd without being excessive.
I make this every year for our church Trunk or Treat because it’s hearty, creamy, and warmly spiced—perfect comfort food for fall.
CAN THIS WHITE CHICKEN CHILI BE MADE ON THE STOVE TOP?
Yes. The long slow-cook is mainly to meld flavors and to cook raw chicken if you choose to add breasts directly to the pot. If you use pre-cooked rotisserie chicken, you can cook everything on the stove and simmer for 15–30 minutes until heated through and flavors meld.
CAN I COOK THE CHICKEN IN THE CHILI INSTEAD OF USING ROTISSERIE CHICKEN?
Yes. Place boneless skinless chicken breasts at the bottom of the slow cooker, add the remaining ingredients on top, and cook as directed. Remove and shred the chicken before returning it to the chili.
CAN I USE A DIFFERENT KIND OF WHITE BEAN?
Yes. Great Northern beans are my preference for texture, but cannellini or navy beans work well too. Any small white bean will give you the creamy mouthfeel this chili needs.
HOW TO MAKE WHITE CHICKEN CHILI
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In a 6–8 quart slow cooker, add the drained and rinsed beans and diced green chiles. (If cooking chicken breasts in the chili, add them now to the bottom of the slow cooker.)
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In a large pot or Dutch oven, melt the butter over medium heat. Add the finely diced white onion and cook until soft. Sprinkle in the flour and cook 1–2 minutes, stirring. Slowly whisk in the chicken broth and cook until the mixture thickens. Pour this liquid into the slow cooker and stir to combine.
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Add ground cumin and shredded rotisserie chicken (or cooked shredded chicken). Cook on low for 4–6 hours to allow flavors to meld. If you cooked chicken breasts in the slow cooker, remove them now, shred, and return to the chili.
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Just before serving, stir in the shredded Monterey Jack (or Mexican blend) cheese and sour cream until smooth and creamy. Add a dash of hot sauce if you like more heat. Serve with tortilla chips and desired toppings.
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To make on the stove: combine all ingredients in a large pot and simmer 20–30 minutes until heated through and flavors combine. Store leftovers in an airtight container in the refrigerator.
MY FAVORITE TOPPINGS:
- Tortilla chips
- Sour cream
- Avocado
- Lime wedges
- Green onions
- Fresh cilantro
OTHER CLASSIC CHILI RECIPES
- Pizza Chili
- Chicken Chili Chowder
- Buffalo Chicken Chili
- Instant Pot Chili
- Green Enchilada Pork Chili
- Chili’s Queso Dip
- Slow Cooker Quinoa Chicken Chili
Mom’s White Chicken Chili
Christy Denney
Ingredients
- 6 (15 ounce) cans cannellini or Great Northern beans, drained and rinsed
- 2–3 (4 ounce) cans diced green chiles
- 1/2 cup butter
- 1 white onion, finely diced
- 1/2 cup flour
- 4 cups chicken broth (or use Better than Bouillon with water)
- 3 teaspoons ground cumin
- 2–3 cups shredded rotisserie chicken (or cook chicken breasts in chili)
- 2 cups shredded Monterey Jack or Mexican blend cheese
- 1 cup sour cream
- Dash of hot sauce (optional)
Instructions
- Add beans and diced green chiles to a 6–8 quart slow cooker. If using raw chicken breasts, add them now to the bottom.
- In a large pot, melt butter over medium heat. Sauté onion until soft. Stir in flour and cook 1–2 minutes. Gradually whisk in chicken broth and cook until thickened. Pour into the slow cooker and mix.
- Add cumin and shredded chicken. Cook on low 4–6 hours to blend flavors. If you cooked breasts in the cooker, remove, shred, and return to the chili.
- Stir in cheese and sour cream just before serving. Add hot sauce if desired. Serve with tortilla chips and toppings.
- Stove-top method: simmer 20–30 minutes instead of slow cooking.
