Creamy White Chicken Chili
A warming and hearty dish combining shredded chicken with creamy, spice-infused broth, perfect for cold days or gatherings.
Ingredients
Main Ingredients
- 2 cups shredded chicken (cooked) Can use leftover chicken or poach/bake fresh chicken.
- 2 cans (15 ounces each) white beans (like cannellini or great northern), drained and rinsed
- 4 cups chicken broth
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cans (4 ounces each) diced green chilies
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- Salt and pepper to taste
Creamy Elements & Toppings
- 1 cup cream or sour cream Add at the end for creaminess.
- Shredded cheese (for serving) Optional topping.
- Diced avocado (for serving) Optional topping.
- Tortilla chips (for serving) Essential for crunch.
Instructions
Preparation
- Gather your slow cooker.
- Place the shredded chicken into the slow cooker.
- Add the drained and rinsed white beans right on top of the chicken.
- Pour in the chicken broth to ensure everything is well-lubricated.
- Add chopped onions and minced garlic.
- Add diced green chilies, ground cumin, and chili powder, then season with salt and pepper.
- Gently stir all the ingredients together.
Cooking
- Cover the slow cooker and set it to cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- About 30 minutes before serving, stir in the cream or sour cream.
- Let it heat through for the final 30 minutes.
Serving
- Ladle the steaming chili into bowls.
- Top with shredded cheese, diced avocado, and tortilla chips.
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Notes
Store leftovers in an airtight container in the fridge for up to four days. For longer storage, freeze portioned chili in freezer-safe bags for up to three months.