White chicken chili is a comforting, flavor-packed soup combining tender chicken, white beans, green chiles and warming spices in a creamy broth. It’s perfect any time of year, and especially satisfying on cool days.
Seasoning and flavor
This chili begins with a basic, flavorful foundation: sautéed onions and garlic. Bite-sized pieces of chicken are added, along with cannellini or Great Northern beans. The savory broth is enhanced with cumin, oregano and a touch of cayenne, then finished with salt and pepper to taste for a balanced depth of flavor.
How to make white chicken chili in a slow cooker
You can prepare this recipe on the stove or in a crock pot. If your slow cooker has a browning feature, you can do everything in it. Otherwise, brown the onion, garlic and chicken briefly on the stove, then transfer those ingredients and the rest of the components to the crock pot to finish cooking slowly.
Easy slow-simmered soup
We like starting this recipe in the morning and letting it simmer on low all day so the flavors meld. The recipe uses chicken broth as the liquid base and is finished with sour cream and a little whipping cream to create a smooth, creamy texture. If you prefer a thicker or thinner consistency, adjust the amounts of chicken broth, sour cream and cream to suit your taste.
Serving suggestions
Serve white chicken chili as the main course with a crisp salad and cornbread, warm tortillas or tortilla chips. It also works well in smaller bowls as an appetizer.
Great Northern beans vs. Cannellini beans
Great Northern and cannellini beans are both mild-flavored white beans that work interchangeably in this recipe. Both are nutritious—high in protein and fiber, low in fat and cholesterol-free. Their slightly different textures and tastes won’t affect the outcome significantly, so use whichever you prefer or have on hand.
Garnishes
Garnishes make this chili versatile for different tastes. Popular options include fresh cilantro, shredded cheddar, a dollop of sour cream, lime wedges, sliced jalapeños and tortilla chips. Each adds a contrasting texture and fresh note that complements the creamy soup.
We hope this satisfying white chicken chili becomes a favorite in your home as it is in ours. Enjoy!
Dianna
If you like this recipe, try other great soups.
White Chicken Chili
Ingredients
- 1 pound chicken meat, cut into bite-size pieces
- 1 medium–large onion, chopped
- 4 cloves garlic, minced
- 1 Tablespoon oil
- 2 (15 ounce) cans cannellini beans or Great Northern beans, drained and rinsed
- 2 (15 ounce) cans chicken broth (about 3½ cups)
- 2 (4 ounce) cans chopped green chilies
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon cayenne pepper
- 1 cup sour cream
- ½ cup whipping cream (or half-and-half or milk)
- Optional garnish: cilantro, grated cheese, jalapeños, additional sour cream
Instructions
- In a sauté pan or in the crock pot (if it has a browning feature), sauté the chicken and chopped onion in oil until the chicken is lightly browned. Add minced garlic for the last 2 minutes.
- Drain and rinse the canned beans. Add the beans, chicken broth, green chilies, cumin, oregano, salt, pepper and cayenne to the crock pot.
- Set the crock pot to low and cook 5–8 hours, or until the chicken is tender and the flavors are developed.
- When ready to serve, stir in the sour cream and whipping cream until combined. Serve warm and garnish as desired with cilantro, grated cheese, jalapeños and extra sour cream.
Notes
If your crock pot browns, you can complete the whole recipe in it. Otherwise, sauté the onion and chicken on the stove first, then transfer everything to the slow cooker.
You can also make this chili entirely in a medium pot on the stove; simmer until flavors meld and chicken is tender.
Nutrition
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