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You are here: Home / Soup / White Chicken Chili

June 12, 2017 By Sarah Leave a Comment

White Chicken Chili

This light White Chicken Chili is packed with flavor without the heavy, winter-y feel of a traditional chili.  Just because it’s starting to feel like summer doesn’t mean the slow cooker needs to get put away.

White beans, simple and inexpensive chicken breasts, and a canvas for all your favorite tasty toppings. Personally, I like my chili absolutely covered in cheese, sour cream, herbs, and the crunch of raw onions or jalapenos.

White Chicken Chili

Shredding chicken sounds a bit intimidating and time consuming, right? NO WAY. Remove the breasts from the slow cooker and cut them each in half. Throw half of the pieces into a KitchenAid mixer with the paddle attachment. Beat on medium for about a minute and you have shredded chicken! Repeat and you’re done in under 3 minutes!

White Chicken Chili

This all sounds dreamy, right? Just 15 minutes of prep in the morning, 15 minutes of prep in the evening, and food for at least 8 people. It truly is, but I have a warning.

Here’s what happened. I chopped the onion in the morning while Dan was making his coffee. Somehow, the smell of the onion (even though he didn’t touch them) stuck to his clothes and his skin in a severe way. He got to work and his students could smell the onion, and didn’t want to let him into the classroom because the smell was so strong! He ended up coming home to shower and change his clothes in the middle of the day.

White Chicken Chili

Created by Sarah on June 11, 2017

  • Prep Time: 15h
  • Cook Time: 8h
  • Total Time: 8h 15m
  • Serves: 8

Ingredients

Chili

  • 3 chicken breasts
  • 4 c chicken broth
  • 3 cans white beans (I used Cannellini Beans and Great Northern Beans)
  • 5 oz can chopped green chiles
  • 2 shallots
  • 1/4 c chopped cilantro
  • 1/2 tsp. cayenne
  • 1/4 tsp. oregano
  • 2 tsp. cumin
  • 1 onion, diced
  • 1 can corn

Toppings

  • monteray jack cheese, shredded
  • lime
  • sour cream
  • jalapeno
  • cilantro, chopped

Instructions

  1. Place chicken breasts in the slow cooker.
  2. Add 2 cans of beans (reserve 1 for later) and remaining chili ingredients.
  3. Cook on low for 6-8 hours.
  4. When finished cooking, remove chicken breasts and shred.
  5. To thicken chili, make a slurry using reserved can of beans and 1 cup of broth removed from the slow cooker. Add beans and broth to a medium bowl and blend using an immersion blender (alternatively add both to a blender or food processor to combine).
  6. Add shredded chicken and bean slurry to chili and cook on high 15 minutes.
  7. Top with cheese and any additional toppings.
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Hey! I'm Sarah. I am passionate about creating seasonal recipes for the everyday cook inspired by New Jersey farm-fresh produce. Read More…

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