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    Home » Recipes » Soup & Chili

    Published: Nov 4, 2019 · Modified: Jun 10, 2020 by Misty · This post may contain affiliate links. For more information, see our privacy policy.

    White Chicken Chili - Stovetop and Slow Cooker Instructions

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    One bowl of white chicken chili with text overlay
    Two bowls of white chicken chili with text overlay

    This White Chicken Chili has a flavorful, smokey broth filled with tender chicken and white beans. Hearty enough to satisfy, yet easy to throw together any night of the week. So quick you’ll have it on repeat all season long!

    Bowls of white chicken chili with toppings.
    White Chicken Chili is easy to make in the slow cooker or on the stove for a quick and hearty meal.
    Skip to:
    • 🍲 Ingredients
    • 🔪 Instructions
    • 👨‍👩‍👧‍👦  For a crowd
    • 🙋 Questions & Answers
    • 📖  More recipes
    • 👨🏼‍🍳 Tips & Tricks
    • 👋 Connect with us! 
    • 📋 Recipe
    • 💬 Comments

    Have you ever noticed that just sautéing onions and garlic will make the house smell divine? It’s such a homey scent. Even on nights when I don’t have time to spare or when I would rather sit around the fire table with a nice hot drink in hand, this chili is the perfect answer. The family comes home to the smell of a warm, comforting dinner, and momma still gets her time around the fire.

    🍲 Ingredients

    Onions and garlic: This is where that wonderful smell begins! Using fresh will make all the difference.
    Chili powder: Your favorite basic chili powder is perfect.
    Chipotle chili powder: This ingredient is KEY to the smokey flavor in the broth. Don't leave this one out!
    Oregano: Mexican oregano is preferred, but use regular if that's what you have on hand. Mexican oregano can found in the Latino aisle of your regular grocery store or at a Mexican market.
    Chicken broth: As much as I love homemade chicken broth, for this recipe I usually rely on store-bought. I prefer to buy it in the carton.
    Chicken: This recipe calls for sliced chicken breast, but I have also used rotisserie chicken meat. Either way it’s delicious.
    White beans: Any white bean will do, but I prefer navy beans.
    Fire Roasted Green Chiles: Look for the can of fire roasted chiles because they add an extra layer of flavor.

    Overhead shot of white chicken chili.
    This chili is made with chicken, white beans, broth, and simple spices.

    🔪 Instructions

    Stovetop

    Start by sautéing the onions and garlic in a little bit of oil. Then add the spices and dried herbs to the mix allowing the heat to intensify the flavors. Pour in the chicken broth, sliced chicken, white beans, and green chiles. Allow to simmer for 10-15 minutes until the chicken is tender and cooked through. If the pieces of chicken are too large, pull them out, shred with two forks, and place back in the broth.

    Slow Cooker

    This recipe is just as good when made in the slow cooker! After sautéing the onion, garlic, and spices transfer the mixture to the slow cooker. Add the remaining ingredients and cook on low for 4-6 hours. Voila! The chili is ready for your favorite toppings.

    Toppings

    Top with all the yummy things: cheese, cilantro, red onion, sour cream, and avocado if you’re going crazy. Or keep it simple and eat it as is. Either way it’s delicious!

    Bowls of chili with pot in background.
    Try using rotisserie chicken for a faster option. Then top with cilantro, cheese, and sour cream!

    👨‍👩‍👧‍👦  For a crowd

    White Chicken Chili is a great crowd option because it is easy to make, doubles or triples very well, and is economical! I highly recommend making it in the slow cooker several hours in advance so that you can be stress-free around serving time.

    🙋 Questions & Answers

    Can I freeze White Chicken Chili?

    Why, yes! Feel free to double the recipe and store one away for a cold, rainy day. My favorite container for freezing dinner-size soups and chilis is this one. You can also freeze individual-size meals in these for a quick, no-brainer lunch. Both containers can be found at Walmart or Target for a bit cheaper.

    Can I use pre-cooked chicken?

    Most definitely! I often will pick up a rotisserie chicken and shred it myself or use pre-shredded chicken. You will only need to simmer the chili for about 5 minutes on the stove in this case. No changes are needed for the slow cooker instructions.

    What goes with White Chicken Chili?

    I like to serve mine with warm tortillas or fresh cornbread on the side. It also goes really well with this Jalapeño Cornbread.

    How long is White Chicken Chili good in the fridge?

    Store the chili in an airtight container for 3-5 days. Reheat in the microwave or on the stove.

    Close-up of chili with toppings.
    Perfectly satisfying for any cold winter night.

    📖  More recipes

    • Serve this Shortcut Jalapeno Cheddar Cornbread as a delicious side.
    • Looking for another perfect dish for when it's cold outside? Chicken Tortilla Soup is always a winner.
    • For a weekend meal plan try this Pot Roast Menu for your next Sunday dinner.

    👨🏼‍🍳 Tips & Tricks

    • Do not substitute or leave out the chipotle chili powder. This is the key ingredient for creating the subtle smokiness in the broth.
    • Be careful not to boil the chicken breasts or they won't come out as tender. Cook at a simmer instead.
    • In a pinch rotisserie chicken can be used. It will only need to simmer for about 5 minutes or until heated through.

    👋 Connect with us! 

    If you try this recipe, please leave a comment and star rating below to let us know how it is! We’d also love to connect with you on Facebook, Instagram, or Pinterest. Tag @borrowedbites or hashtag #borrowedbites to show us your food! To get our new recipes straight to your email, subscribe to our newsletter.

    📋 Recipe

    Bowl of white chicken chili

    White Chicken Chili

    Flavorful, smokey broth filled with tender chicken and white beans is hearty enough to satisfy, yet so easy to throw together any night of the week.
    5 from 4 votes
    Print Pin Save Saved! Rate
    Course: Main Course, Soup
    Cuisine: American, Mexican
    Prep Time: 15 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 6
    Calories: 114kcal
    Author: Borrowed Bites

    Ingredients

    White Chicken Chili

    • ½ tablespoon oil
    • ½ medium onion chopped
    • 2 cloves garlic or 1 teaspoon minced
    • 1½ teaspoon Mexican oregano
    • 1 teaspoon cumin
    • ½ teaspoon chili powder
    • ½ teaspoon chipotle chili powder
    • 1 teaspoon salt
    • 1 teaspoon pepper
    • 4 cups chicken broth
    • 1 15 oz can navy beans
    • 1 7 oz can fire roasted diced green chiles
    • 1 lb chicken breast sliced

    Toppings

    • cilantro chopped
    • cheese shredded
    • red onion diced
    • sour cream
    • avocado
    • limes
    Prevent your screen from going dark

    Instructions

    Stovetop Instructions

    • Heat pot over medium heat. Once the pot is hot add oil. Sauté onions until soft. Add garlic and sauté for 30 seconds. Add spices for additional 30 seconds.
    • Add in chicken broth, beans, green chiles, and chicken breast. Simmer for 10-15 minutes until chicken is tender and cooked through.
    • Serve with toppings of your choice.

    Slow Cooker Instructions

    • Heat pan over medium heat. Once the pan is hot add oil. Sauté onions until soft. Add garlic and sauté for 30 seconds. Add spices for additional 30 seconds.
    • Transfer onions, garlic, and spices to slow cooker. Add in chicken broth, beans, green chiles, and chicken breast. Cook on low for 4-6 hours until chicken is tender and cooked through.
    • Serve with toppings of your choice.

    Notes

    Tips & Tricks
    • Do not substitute or leave out the chipotle chili powder. This is the key ingredient for creating the subtle smokiness in the broth.
    • Be careful not to boil the chicken breasts or they won’t come out as tender. Cook at a simmer instead.
    • In a pinch rotisserie chicken can be used. It will only need to simmer for about 5 minutes or until heated through.
     
    Freezer Instructions
    Allow chili to cool completely. Ladle into your favorite container and freeze for up to 6 months. To reheat, thaw completely and warm on the stove over medium heat or in the microwave until hot. 

    Add Your Own Notes

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    Nutrition

    Calories: 114kcal | Carbohydrates: 3g | Protein: 17g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 1053mg | Potassium: 431mg | Fiber: 1g | Sugar: 1g | Vitamin A: 81IU | Vitamin C: 13mg | Calcium: 28mg | Iron: 1mg

    All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.

    Tried this recipe?Leave a rating or pin it for later!

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      Recipe Rating




    1. Phyllis Miller says

      November 02, 2020 at 10:00 pm

      5 stars
      This is seriously GREAT. We are only two of us, but it was so good we just kept eating it each day till it was gone. Normally I would freeze some but well, this was GOOD.

      Reply
      • Danielle says

        November 03, 2020 at 5:58 pm

        So happy to hear how much you loved it!

        Reply
    2. Cheri says

      January 09, 2020 at 8:39 pm

      5 stars
      This is most definitely going into my “Make Again” recipes! I doubled the recipe thinking it would last a few days. Wrong! My family ate it so quickly that I‘m going to triple the recipe next time in order to freeze some of the tasty goodness! It was easy to make, and the flavors are addicting!

      Reply
      • Misty says

        July 16, 2020 at 11:31 am

        So happy to hear you all loved it! Freezing it is a great option.

        Reply
      • Shannon says

        July 16, 2020 at 11:33 am

        5 stars
        I am in love! I made this for dinner (yes, even in the summer) and ate at least 2.5 servings myself. I will freeze the leftover for when it starts to get cold.

        Reply
        • Misty says

          July 16, 2020 at 11:34 am

          I would eat this in the summer too 😉 Glad you liked it!

          Reply
    3. Aspen says

      November 04, 2019 at 9:22 am

      5 stars
      Oh my gosh, I hate Chili, but this is one of my all-time favorite soups now even though it’s sort of a Chili. So good. A little bowl of this next to a salad makes for a delicious lunch too!

      Reply
      • Misty says

        July 16, 2020 at 11:31 am

        Glad it won you over! One of my favorites as well.

        Reply

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    Hi! We are Danielle and Misty: a mom and daughter with a serious passion for seeking out the best recipes to serve again and again to those we love. With a mix of everyday favorites and indulgent weekend fare there is something here for you and yours as you develop your own family traditions.

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