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–+ servings

Easy White Chicken Chili Recipe (Stovetop or Crockpot)

A creamy and flavorful white chicken chili that can be made on the stovetop or in a crockpot, perfect for a cozy meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: main dish, Soup
Cuisine: American, Mexican
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Chicken and Base
  • 1 lb boneless, skinless chicken breasts diced
  • 1 can white beans drained and rinsed
  • 1 can green chilies diced
  • 1 cup chicken broth low sodium
  • 1 cup heavy cream or half-and-half
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt to taste
  • 1 tsp black pepper to taste
Toppings
  • 1 cup shredded cheese cheddar or Monterey Jack
  • 1 cup sour cream
  • 1 cup fresh cilantro chopped
  • 1 lime lime wedges for serving

Method
 

Stovetop Method
  1. In a large pot, combine the diced chicken, white beans, green chilies, chicken broth, heavy cream, cumin, garlic powder, onion powder, salt, and pepper.
  2. Bring the mixture to a boil over medium-high heat.
  3. Reduce the heat to low and let it simmer for about 30 minutes, stirring occasionally, until the chicken is cooked through.
  4. Shred the chicken in the pot using two forks and stir well.
  5. Serve hot with desired toppings.
Crockpot Method
  1. Place the diced chicken, white beans, green chilies, chicken broth, heavy cream, cumin, garlic powder, onion powder, salt, and pepper in the crockpot.
  2. Stir to combine all ingredients.
  3. Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked through.
  4. Shred the chicken in the crockpot using two forks and stir well.
  5. Serve hot with desired toppings.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 25gSaturated Fat: 12gFiber: 5gSugar: 2g

Notes

This chili can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

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