All-time favorite!
Our white chicken chili is an award-winning favorite! No joke – we’ve brought this to our annual Trunk or Treat a dozen or so times and always win for best white chili recipe. Along with our classic chili recipe, this is our go-to for chili cook-offs and potlucks and ALWAYS gets rave reviews. We know everyone loves it because we never have leftovers! That’s one reason we have it on repeat all soup season long. We also love that it’s prepped in 5 minutes and on the table in 30! We keep shredded chicken on hand (in the freezer) so we’re always ready to make a batch. Just add some cornbread and enjoy a cool fall night with these recipes.
Ingredients
PREP TIME: 5 minutes COOK TIME: 20 minutes
4 cups chicken broth – If using a lower sodium, you may need to add a little more salt. 3-4 (15.5-ounce) cans great northern beans – Substitute with a smaller navy bean or larger white kidney beans (cannellini beans). 2 cups shredded chicken – We like to use the crock pot to make Shredded Chicken, but you can also make Oven Baked Chicken or shredded Rotisserie chicken. 1-2 (4-ounce) cans diced green chilies – (mild or hot) For more heat add cayenne pepper, red chili flakes, or a white chili powder. 1 teaspoon ground cumin ½ teaspoon garlic powder ½ teaspoon dried oregano dash of black pepper – You can also add onion powder to taste. 2 cups shredded Monterey Jack – or Mexican blend cheese 1 cup sour cream – or plain or Greek yogurt optional toppings – Monterey Jack Cheese, cheddar cheese, sour cream, cilantro, sliced avocado, lime wedges (or fresh lime juice), or Tortilla strips
How to Make White Chicken Chili
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