Mom’s White Chicken Chili
My mom’s White Chicken Chili recipe is easy, creamy, and spicy. It can be made in the slow cooker or on the stove. I make my mom’s White Chicken Chili recipe every year for our Halloween Trunk or Treat. It’s always the first pot of chili to go.
WHITE CHICKEN CHILI
There are so many recipes for White Chicken Chili out there. I’ve tried them all but no recipe has ever been better than my mom’s version.
This recipe is from my cookbook and is the most used recipe (along with these Jelly Roll pancakes) in my book which is proven by the stained, spattered page.
To be honest, the traditional Homestyle Chili in my cookbook is also one of my absolute favorites too. Amazon has said they are restocking my cookbook for months but still haven’t. Sorry! I will bug them some more.
When I was writing my cookbook I remember calling my mom and trying to get her to nail down her recipe to actual instructions. She started off by saying, “Twelve cans of white beans. Great northern, cannelini or whatever white bean you like.”
“Twelve cans?!! How do you fit that in a crockpot? How many people does that feed?”
I’m not sure if I ever got an answer. What I do know is that my mom is always feeding an army. Don’t worry. We scaled down this soup recipe to feed a crowd but not a stadium full of people.
I’m making this for our church Trunk or Treat this weekend and do every year. It’s just so hearty, creamy, and spicy all in one.
CAN THIS WHITE CHICKEN CHILI BE MADE ON THE STOVE TOP?
Yes. Technically nothing in the chili needs to be cooked for 4-6 hours unless you are cooking chicken breasts in the chili instead of using rotisserie chicken. It just allows the flavors to blend. You can easily cook it all on the stove top for about 15-20 minutes.
CAN I COOK THE CHICKEN IN THE CHILI INSTEAD OF USING ROTISSERIE CHICKEN?
Yes. If using chicken breasts, add them to the bottom of the slow cooker and cover with remaining ingredients. Cook as directed then shred and return to the slow cooker.
CAN I USE A DIFFERENT KIND OF WHITE BEAN?
Yes. I like the texture of great Northern beans but cannellini or navy beans are also good in this chili.
HOW TO MAKE WHITE CHICKEN CHILI
In a 6-8 quart slow cooker, add the beans and chiles. (Note: If you are cooking chicken breasts in the chili instead of using rotisserie you add it here.)
In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and cook until soft. Sprinkle the flour in the pot and continue to cook for 1-2 minutes. Slowly whisk in the chicken broth and cook until thickened. Pour liquid into the slow cooker and stir to combine.
Add the cumin and rotisserie chicken. Cook on low for 4-6 hours. (Note: If you are cooking chicken breasts in the chili instead of using rotisserie you remove the chicken and shred it here and return to the slow cooker.)
Before serving, stir in the cheese and sour cream. Add hot sauce if desired. Serve with tortilla chips.
To make on the stove top: Simmer for 20-30 minutes instead of the slow cooker.
OTHER 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
- 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, diced finely
- 1/2 cup flour
- 4 cups chicken broth, (I like to use Better than Bouillon chicken base with water)
- 3 teaspoons ground cumin
- 2-3 cups shredded rotisserie chicken, (or cook chicken breasts in chili - see note)
- 2 cups shredded Monterey Jack cheeses, (or Mexican blend cheese)
- 1 cup sour cream
- dash of hot sauce, (optional)
- In a 6-8 quart slow cooker, add the beans and chiles. (Note: If you are cooking chicken breasts in the chili instead of using rotisserie you add it here.)
- In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and cook until soft. Sprinkle the flour in the pot and continue to cook for 1-2 minutes. Slowly whisk in the chicken broth and cook until thickened. Pour liquid into the slow cooker and stir to combine.
- Add the cumin and rotisserie chicken. Cook on low for 4-6 hours. (Note: If you are cooking chicken breasts in the chili instead of using rotisserie you remove the chicken and shred it here and return to the slow cooker.)
- Before serving, stir in the cheese and sour cream. Add hot sauce if desired. Serve with tortilla chips.
- To make on the stove top: Simmer for 20-30 minutes instead of the slow cooker.
I sub 2 cans of hominy for 2 cans of the beans and also add some sweet corn in Gives it a unique taste and it’s delicious! One of my favorites!
Where is the recipe for the white chicken chili? On your website it has 2 different white chicken chili recipes. When you click on the white chicken chili it goes to your mom’s white chicken chili. I am looking for the one that uses half & half. You have the same recipe (your mom’s) for both. Please fix this as I am dying to make the other one. It use to be on here!! Thank you.
Sorry! I have added it back on. It wasn’t getting any traffic so I redirected it.
What a delicious comfort food this is! I was going to do it in the crockpot but ended up waiting till a day off and did it on the stove. Came together quickly and was so filling.
I’ve made this one and I do like it, but a long time ago, I believe you’ve had another one on here? I can’t seem to find it anywhere, and although I like this one, I like the other one too. Is there anywhere I can find your other white chicken chili recipe? I use this one as a reminder I guess, and I just kinda end up doing my own thing, but I didnt do that with the old one. I followed it to a T.
You’re right. No one ever used the old one so I took it down
1 lg onion chopped
1 lg clove of garlic
cooked in butter until soft (not brown)
make a rouix
½ cup of flour & 2 cubes of butter
melt butter, whisk flour and boil for 3 minutes
add the onion and garlic
4 cups of half and half
1 ½ cups of chicken broth (I like to use chicken stock)
Simmer for 3 minutes or until thick
Put into crock pot:
Add 4 cans of white beans (navy, great northern, garbanzo, etc.)
Add 2-3 cans (4 oz) of green chiles
4 boneless skinless chicken breast cooked and sliced into small pieces.
(I boil a whole chicken and it gives a better taste)
2 cups of grated monterrey jack cheese
1-2 tsp. Tabasco sauce
1-2 tsp of chili powder (depending on how spicy you want it)
1 tsp cumin
simmer for 20 minutes
Right before serving, add 1 cup of sour cream, salt and pepper to taste
and garnish with cilantro
My neighbor turned me on to this recipe. It is delicious and went over big with our family. I want to make an freeze for quick meals when life gets busy. Do I add the sour cream and cheese before I freeze?
I would wait to add until after if you can.
Please include the Nutritional Information with your recipes.
I have over 1500 recipes so it is very time consuming to do the nutitrional information for all especially since what brands of products can vary the results. I do have it on most of my healthy recipes. I suggest using MyFitnessPal, it’s a free app to calculate yours.
If you’re looking to make some chili dogs in a hurry, it’s not going to hurt to take a can of chicken broth and add some tomato paste to the pan. This is a much easier recipe to follow and gives you some added flavor.
Excellent. Added a can of Rotel
If you are using rotisserie chicken do you still add it at the beginning and let it cook for 4-6 hours in the crockpot. The recipe says add raw chicken in the beginning and to take out and shred when you add the butter/onion combo. I don’t want to mess it up because it sounds amazing!! Can you please clarify that? Thanks!!
You can do it either way but I usually stir it in at the end if using rotisserie!
Can you freeze leftovers?
I was going to make it ahread and freeze when we have company – this is a family favorite!! But should I leave out the sour cream and cheese?
I loved this recipe. It was so easy to make. I used the rotisserie chicken and cooked it on the stove top. I only used 1 can of diced green Chile’s.
Restaurant quality white chicken chili! I’ve made this recipe so many times and never get tired of it!!! YUMMMYYYY!!!!!!
I agree! I love it!
Can you make this in an Instant Pot? If so, would anything be different and what would be the cooking time?
I’m not sure of the cooking time because I haven’t tried it! sorry!
This looks yummy but I was wondering if you could use boneless skinless chicken thighs ? They hold moisture longer and I love them lol!
Absolutely. Thighs would work great!
How many chicken breasts do you use if you’re not doing rotisserie chicken?
It’s about 2-3 breasts depending how big they are.
I want to make this for a ladies group of about 15. Should I double the recipe? Thanks!! It sounds delicious!!
It makes a lot. I do not think you would have to double it!
I’m preparing this recipe right now and it sounds delicious but it seems like six cans of beans is way too much for the ratio of other ingredients? Also, most white chicken chili recipes add a bit of water as well as flour and chicken stock? Maybe that would help.
Nope. It makes a ton!! Trust me. It’s good.
If I want to make on the stove top and cook my own chicken breast, do I cook the chicken breast in the same pot? I was thinking of doing it separately and adding the shredded chicken towards the end. I’m making this tonight- it looks delicious. If I don’t hear from you beforehand, I’ll let you know how it turned out 🙂
I would cook it separately and add it at the end.
I made this for a family gathering – a snow getaway. I went the really easy route – when I went to buy rotisserie chicken, they were just stocking the display with rotisserie turkey breasts. Sold! I used white kidney beans, and served the sour cream and shredded cheese on the side (some of us are sensitive to dairy). It was a hit! Out of a double batch, there was only a half ziplock bag remaining. A four-year old came up to me and said “that was delicious, can we have the recipe?”
What an awesome compliment!
Looks so comforting
I loved this recipe!!! It’s so simple! It is best to cook in a slower cooker to build the flavors. Great use of leftover chicken. I couldn’t figure out what to make and I opened my email to find this recipe waiting in my inbox and it was perfect. Will definitely remake this recipe
Yes, I agree. Slow cooker is best.
Yummy! Perfect for these chilly nights, pinned!
Thanks! Hope you love it!