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White Chicken Chili Recipe

White Chicken Chili Recipe

It’s gettin’ close to chili season here in Arkansas and we’ve already made our first batch of white chicken chili! This is a recipe from our Aunt Bobye that we had a lot growing up. You can make this one on the stove just in time for supper, or ahead of time in the slow cooker (with the slightly altered recipe) with dry beans if you desire! White Chicken Chili goes great with Fancy Cornbread!

 

Ingredients:

2 yellow onions (peeled and diced)

12 boneless, skinless chicken breasts (boiled, save liquid!)

8 (15.5 oz.) cans great northern beans (drained), or 4 cups dry beans (+ 12 cups water)

1 T chili powder

1 T cumin

3 T. worcestershire sauce

2 T. oregano

3 garlic cloves (minced or pressed)

1 (10 oz.) can diced tomatoes and green chilies (or Rotel)

salt to taste

pepper to taste

chicken boullion seasoning (optional, to taste)

 

Directions:

For stovetop: Place diced onions and chicken breasts in pot. Cover completely with water and bring to boil. Once boiling, turn heat down to simmer and cook for 20-40 minutes (depending on if they are thawed or frozen), or until cooked all the way through. Remove chicken and shred or dice, then return chicken to pot and add rest of ingredients. Simmer for about 30 min. then serve with cheese, sour cream and tortilla chips or cornbread!

For slow cooker with dry beans: Rinse dry beans and check for rocks. Place in slow cooker with 12 cups water. Add all other ingredients EXCEPT chicken and cook on high for 6-8 hours, or on low 10-12 hours. About an hour before serving, place chicken breasts in separate pot on stove. Cover completely with water and bring to boil. When water starts to boil, turn heat down to simmer and cook for 20-40 minutes (depending on if breasts are thawed or frozen), or until cooked all the way through. Remove chicken, and shred or dice. Add chicken to slow cooker with as much reserved broth as will fit and let simmer about 30 min. Serve with cheese, sour cream and tortilla chips or cornbread!

Disclaimer: Recipes on this site are a collection of our favorites. Some are our own recipes and others may have not originated on our site and/or have been adapted from other sites.

15 Comments

  1. Dorene Bickford

    Jill, how many does this serve?

    Reply
    • Derick & Jill

      I’d say about 12 or a little more probably! 🙂

      Reply
  2. Amanda

    Jill, this looks so great! My husband and I have been looking for good recipes that are healthy. I might even add some jalapenos and bell peppers to this.

    Reply
    • Laura

      Mmm , jalapeno peppers and cheese sound fantastic! Now you have me making this for tomorrow’s dinner!

      Reply
  3. Hannah

    That sounds easy and delicious!

    Reply
    • Derick & Jill

      Yes! Love it!

      Reply
  4. Kristine nelson

    Not normally a chili person, but this looks yummy.

    Reply
    • Derick & Jill

      It’s fantabuloso!!

      Reply
  5. Michelle

    Hi Jill! I live in Canada and have never heard of great northern beans. Is that the same as white kidney beans?

    Reply
    • Derick & Jill

      They’re different than white kidney beans, but you could totally substitute those for the great northern beans. Great norther beans are smaller than white kidney beans.

      Reply
  6. Eveline

    Thanks for the recipe

    Reply
  7. CJOHN

    Thank you for sharing this. It sounds really good!

    Reply
  8. Emma

    Do you have a great satay recipe?

    Reply
    • Derick & Jill

      Not yet. 🙂

      Reply
  9. Callie

    Jill, I’ve just come across your website and I love the recipes; i’ll be making this tomorrow night. Thank you for posting easy to make, affordable and delicious recipes.

    Reply

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