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 White Chicken Chili.
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 White Chicken Chili recipe to feed a crowd but not a stadium full of people.
I’m making this White Chicken Chili 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.
If you like this White Chicken Chili, you’ll love these recipes:
Mom's White Chicken Chili
Ingredients
- 6 (15 ounce) cans great Northern beans drained and rinsed
- 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)
Instructions
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.
Recipe Notes
If you want to cook your own chicken, add 1 pound of boneless skinless chicken breasts at the bottom of your slow cooker with chili ingredients on top. Cook for 4-6 hours as directed then shred chicken and return to the chili.
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.
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
Thank you!
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!