This is literally the BEST White Chicken Chili recipe ever. 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!Print
White Chicken Chili
- Prep Time: 30 mins
- Cook Time: 30 mins
- Total Time: 1 hour
- Yield: 6 1x
- 2 T olive oil
- 2– 15 oz cans of navy beans, drained and rinsed
- 6 c chicken broth, more as needed
- 1 lb boneless skinless chicken breasts (about 2 large chicken breasts, or 1 rotisserie chicken)
- 1 white onion, diced
- 2 tsp minced garlic
- Salt and pepper, to taste
- 1/4 tsp red pepper flakes
- 4 oz can diced green chiles
- 2 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!)
- 1/4 c chopped cilantro
- Juice of 1 lime
- Shredded monterey jack cheese
- Greek yogurt (or sour cream)
- 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 saute for 3-4 minutes, until onion becomes translucent and soft. Add garlic and cook 30 seconds to a minute more, until its nice and fragrant.
- Add broth, beans, chiles, and spices and bring to a boil. Once it’s boiling, carefully add the raw chicken breasts into the pot and continue boiling for 5 minutes. Then reduce the heat, cover and simmer another 5-7 minutes, until chicken is cooked. (time depends on the size of of your chicken)
- Remove cooked chicken from the pot and shred either on your cutting board or by adding to your stand mixer with your paddle attachment. Add cooked chicken back to the pot, cover and simmer for 20- 30 minutes. Adjust salt and pepper at this time.
- Before serving, stir in lime juice and cilantro.
- 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.
- Shred chicken, add lime juice and cilantro, Serve with toppings of choice.
- 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, chicken back to pot and cook another 20 minutes.
- Stir in Lime juice and cilantro; serve in bowls with toppings of choice! I highly recommend topping with cilantro, red onion, tomatoes, and salsa.