White Chicken Chili Recipe (+VIDEO) - The Girl Who Ate Everything (2024)

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posted by Christy Denneyon Oct 15, 2021 (updated Mar 24, 2023) 42 comments »

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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 butcannellini 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

4.29 from 38 votes

My mom's White Chicken Chili recipe is easy, creamy, and spicy. It can be made in the slow cooker or on the stove.

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Prep Time: 10 minutes mins

Cook Time: 4 hours hrs

Total Time: 4 hours hrs 10 minutes mins

Servings: 10 servings

Ingredients

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)

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.

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.

Cuisine: American

Course: Main Course

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42 comments on “Mom’s White Chicken Chili”

Susan — Sat, 06 May 2023 @ 11:39:56 EDT Reply
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!
- Christy Denney — Sat, 12 Aug 2023 @ 00:03:29 EDT Reply
  Yum!
Darci — Mon, 30 Jan 2023 @ 20:45:59 EST Reply
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.
- Christy Denney — Tue, 21 Feb 2023 @ 02:19:58 EST Reply
  Darci,
  Sorry! I have added it back on. It wasn’t getting any traffic so I redirected it.
Lauren W. — Mon, 23 Jan 2023 @ 15:14:21 EST Reply
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.
- Christy Denney — Sat, 28 Jan 2023 @ 02:22:13 EST Reply
  Thank you!
Amanda — Tue, 23 Aug 2022 @ 10:52:19 EDT Reply
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.
- Christy Denney — Mon, 19 Sep 2022 @ 02:13:18 EDT Reply
  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
  then add:
  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
  See Also
  Best Vegan 4th of July Recipes - Karissa's Vegan Kitchen
  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
Jackie Jerko — Sun, 20 Mar 2022 @ 18:59:45 EDT Reply
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?
- Christy Denney — Fri, 01 Apr 2022 @ 21:28:50 EDT Reply
  I would wait to add until after if you can.
Jean — Thu, 02 Sep 2021 @ 14:13:46 EDT Reply
Please include the Nutritional Information with your recipes.
- Christy Denney — Fri, 03 Sep 2021 @ 00:38:17 EDT Reply
  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.
Aurelia Toda — Fri, 23 Jul 2021 @ 23:02:08 EDT Reply
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.
Sue — Thu, 07 Jan 2021 @ 16:35:18 EST Reply
Excellent. Added a can of Rotel
- Christy Denney — Thu, 11 Mar 2021 @ 02:26:56 EST Reply
  Yum!
Dawn Martin — Tue, 27 Oct 2020 @ 10:18:07 EDT Reply
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!!
- Christy Denney — Fri, 30 Oct 2020 @ 18:09:53 EDT Reply
  You can do it either way but I usually stir it in at the end if using rotisserie!
Kelsey — Sun, 02 Feb 2020 @ 16:52:23 EST Reply
Can you freeze leftovers?
- Martha — Sat, 13 Nov 2021 @ 14:59:45 EST Reply
  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?
Marsha Evans — Sat, 18 Jan 2020 @ 09:09:39 EST Reply
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.
Kathy — Fri, 20 Dec 2019 @ 00:57:28 EST Reply
Restaurant quality white chicken chili! I’ve made this recipe so many times and never get tired of it!!! YUMMMYYYY!!!!!!
- Christy Denney — Mon, 23 Dec 2019 @ 01:03:49 EST Reply
  I agree! I love it!
Tricia Hughes — Sun, 08 Dec 2019 @ 10:47:31 EST Reply
Can you make this in an Instant Pot? If so, would anything be different and what would be the cooking time?
Thanks!
- Christy Denney — Sun, 08 Dec 2019 @ 23:05:52 EST Reply
  I’m not sure of the cooking time because I haven’t tried it! sorry!
A . — Sat, 26 Oct 2019 @ 14:47:59 EDT Reply
Hi
This looks yummy but I was wondering if you could use boneless skinless chicken thighs ? They hold moisture longer and I love them lol!
- Christy Denney — Mon, 04 Nov 2019 @ 13:51:37 EST Reply
  Absolutely. Thighs would work great!
Ashley — Thu, 10 Oct 2019 @ 12:51:02 EDT Reply
How many chicken breasts do you use if you’re not doing rotisserie chicken?
- Christy Denney — Fri, 18 Oct 2019 @ 00:36:28 EDT Reply
  It’s about 2-3 breasts depending how big they are.
Kathy Bleakley — Tue, 13 Aug 2019 @ 16:26:53 EDT Reply
I want to make this for a ladies group of about 15. Should I double the recipe? Thanks!! It sounds delicious!!
- Christy Denney — Sun, 08 Sep 2019 @ 23:09:54 EDT Reply
  It makes a lot. I do not think you would have to double it!
Michelle A. — Thu, 20 Jun 2019 @ 17:29:29 EDT Reply
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.
- Christy Denney — Sun, 21 Jul 2019 @ 23:28:22 EDT Reply
  Nope. It makes a ton!! Trust me. It’s good.
Kandi Smith — Wed, 06 Mar 2019 @ 09:22:22 EST Reply
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 🙂
- Christy Denney — Thu, 04 Apr 2019 @ 23:09:40 EDT Reply
  I would cook it separately and add it at the end.
Karin Johnson — Sun, 20 Jan 2019 @ 11:35:43 EST Reply
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?”
- Christy Denney — Sat, 16 Feb 2019 @ 00:51:13 EST Reply
  What an awesome compliment!
Karl — Sat, 27 Oct 2018 @ 06:47:56 EDT Reply
Looks so comforting
- Christy Denney — Thu, 08 Nov 2018 @ 23:03:55 EST Reply
  Thank you!
Jacklyn Wilson — Thu, 25 Oct 2018 @ 22:20:16 EDT Reply
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
- Christy Denney — Thu, 08 Nov 2018 @ 23:12:46 EST Reply
  Yes, I agree. Slow cooker is best.
Jess K — Thu, 25 Oct 2018 @ 16:52:55 EDT Reply
Yummy! Perfect for these chilly nights, pinned!
- Christy Denney — Fri, 09 Nov 2018 @ 23:28:32 EST Reply
  Thanks! Hope you love it!