This is literally the BEST White Chili recipe. It’s been my go-to for over 6 years now, and I can almost guarantee I make it a few times every year. My old roomie texted me the other day asking where this recipe was on the blog (I used to make it allll the time when we lived together), and I was like gal just search for it… well, as I started looking and looking…, it was NO WHERE to be found. Unacceptable. I knew I had to get the recipe posted STAT so you babes could still enjoy during soup season.
It’s loaded with shredded chicken, chicken broth, navy beans, green chiles, and all kinds of delicious spices, and of course, any and all toppings. Go ahead, load it UP. I personally love topping this white chili with diced tomatoes, red onion, cubed avocado, jalepeno, chopped cilantro, a squeeze of lime, and a dollop of salsa. It’s such a yummy and flavorful combo.
If you’d like to make this in your crockpot, go right ahead! Put your raw chicken in the crockpot with onion, garlic, broth, and spices. Cook on low for 6 hours or on high for 8. Wait to add the beans and green chiles until 20-30 minutes before serving so they don’t get mushy.
Serve in bowls with toppings of choice and tortilla chips! YUMMMMM to the O!
- 2 T olive oil
- 2– 15 oz cans of navy beans, drained and rinsed
- 6 1/2 c chicken broth
- 1 lb boneless skinless chicken breasts, cooked and shredded or 1 rotisserie chicken
- 1 white onion, diced
- 2 tsp minced garlic
- 1 tsp salt, more to taste
- 1/2 tsp pepper
- 1/4 tsp red pepper flakes
- 4 oz can diced green chiles
- 1 1/4 tsp ground cumin
- 3/4 tsp dried oregano
- 1/4 tsp cayenne pepper
- 1 small dash of ground cloves (a little goes a long way!)
- Shredded monterey jack cheese
- Jalepeno slices
- Diced red onion
- Diced cherry tomatoes
- Chopped cilantro
- Tortilla chips
- Heat oil in a large stock pot or dutch oven. Add onion and garlic, saute for 3-4 minutes, until onion becomes translucent and garlic is fragrant.
- Add broth, beans, chiles, and spices, bring to a boil, then reduce heat, cover and simmer for 20-30 minutes.
- Meanwhile cook your chicken by method of choice; baking or poaching, or shred and set aside if using a rotisserie chicken.
- Once the chicken is fully cooked through, shred and set aside. I like to transfer my cooked chicken breasts to my kitchen aid stand mixer with the paddle attachment and let that do the shredding for me. Works like a charm every time! You can also use two forks to shred.
- Now add chicken, stir and let simmer another 10 minutes or so.
- Serve in Bowls with tortilla chips and toppings of choice!
- Select the saute function on your instant pot. Wait 1 minute for it to heat up. Add oil, onion and garlic and sauté for a minute or so. Press cancel on your instant pot.
- Now add raw chicken breasts, broth, green chiles, beans, and spices, and stir to combine. Close the lid and make sure the valve is set to the “sealing” position.
- Cook at high pressure for 15 minutes.
- Let it naturally de-pressurize for 8-10 minutes, then carefully (don’t put your face in front or near valve!) switch the valve to “venting” to completely release the steam before opening the lid.
- Add onion, garlic, chicken, broth, and spices to your crockpot; cook on low for 6-8 hours or on high for 2-4 hours (depending on the strength of your crockpot)
- Once the chicken is cooked, remove from the crockpot and shred using stand mixer or two forks.
- Add beans, chiles, and chicken back to pot and cook another 20 minutes.
- Serve in bowls with toppings of choice! I highly recommend topping with cilantro, red onion, tomatoes, and salsa.