White Chicken Chili

By Lauren
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    white chicken chili

    In a previous recipe, I mentioned that white chicken chili isn't really chili… and I stand by that. It's not.

    However…

    It's an amazing hearty soup entirely all it's own! But I'll still call it chili because everyone else does. Semantics, whatever. Anyway – I was in the mood for something like this last night. Something creamy, filling but still light… this white chicken chili fit the bill. SO GOOD.

    Oh – and in case you're interested, I'd LOVE to send you a FREE Meal Plan! 10 super easy meals prepared in about an hour for $80! Sign up right below:


    Ok back to the recipe at hand…

    white chicken chili ingredients

    There was a sale on chicken breast last week, so I stocked up and I've been experimenting with new chicken recipes. This one is a keeper!

    This is also perfect to prep and place in the freezer. To do that, just place the following in a freezer bag:

    • chicken
    • all the spices
    • corn
    • diced tomatoes with green chilis
    • garlic
    • beans (just make sure to rinse them first)

    When you're ready to cook, make sure it's at least partially thawed and then place it in the slow cooker, add the water and then follow the rest of the instructions below.

    And if you like this one, you might be interested in 40 other slow cooker dump recipes that are AMAZING!

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    White Chicken Chili
    Author: 
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 6-8
     
    Looking for something creamy, tasty, and delicious yet light? This slow cooker white chicken chili recipe is AMAZING. Make this tonight!
    Ingredients
    • 2-3 lbs boneless skinless chicken breasts
    • 2 15 oz cans white northern beans, rinsed
    • 1/2 16 oz package of frozen corn
    • 5 oz. diced tomatoes with green chilis
    • 2 tsp chili powder
    • 1 tsp cumin
    • 1/2 tsp onion powder
    • 1/2 tsp salt
    • 1/4 tsp black pepper
    • 3 chicken bouillon cubes
    • 2 cups water
    • 2 cloves garlic, minced or pressed
    • 3 Tbsp butter
    • 3 Tbsp flour
    • 1 cup milk
    • 1/2 cup sour cream
    Instructions
    1. Place chicken breasts in the bottom of the slow cooker, and top with all ingredients EXCEPT butter, flour, milk and sour cream.
    2. Cook on high for 4 hours.
    3. Shred chicken (this might be easiest by taking the chicken out of the slow cooker, and then placing it back in).
    4. In a small sauce pan, melt the butter over medium heat.
    5. Add the flour and whisk for a minute or two until it's bubbly and smooth.
    6. Add the milk and continue to whisk until it's bubbly and thick, then add it to the slow cooker.
    7. Add the sour cream to the slow cooker and mix it in well.
    8. Top with crushed tortilla chips, shredded cheese, avocado and cilantro.

     

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    COMMENTS

  • This was absolutely delicious and so simple. My whole family loved it. The only thing that I did different was chop up some onion and threw it in there and also used the juice from 1/2 of a lime. So yummy and I will definitely make this again soon…thank you!

  • Is it possible to use chicken stock instead of buillon cubes? It doesn’t seem to convert since it’s usually 1 cube for 2 cups of water.

  • Made it for hubby, mom and kids last week and it was delicious and the husband raved about it and had it for breakfast, snack and lunch the next day (this is telling). My mom took a to go dish for work the next day. I’m not a great cook so thank you! Going on our meal plan rotation!!

  • Ok this was a homerun in our house! My husband RAVED about this one for the next two days!! Made it for hubby, mom and kids (6 & 3) last week and it was delicious and we both ate it for lunch and dinner until it was gone! No freezer leftovers here! We put cilantro, avocado, tortilla chips, sour cream and shredded cheddar in our bowls but this only makes a great meal even better!! I’m not a great cook but LOVE to eat good food so thank you! Going on our meal plan rotation and should go on yours too!

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