Award-Winning White Chicken Chili Recipe

This is one of the few recipes I make regularly that everyone in my family gets excited about. I make it exactly as directed. As other reviewers have noted, the recipe doesn’t specify what to do with the chicken. It works well to cut it into small cubes and throw it in the crockpot raw, along with the other ingredients. Make sure you drain the corn and the beans. Then cook everything in the crockpot on low for about 6 hours. There are several good cornbread recipes in this site that go well with it.

This is an awesome recipe as is! I tweaked it to make a bigger portion in the Instant Pot as follows: chop one large onion and add to instant pot with 3 cloves minced garlic (minced), 3 cups frozen corn, and 1/2 cup chicken broth. Add 2 packages (3-4lb) boneless skinless chicken thighs on top of onions. Pressure cook on poultry setting (high) for 18 minutes then manually release pressure. Break chicken into smaller pieces. Set IP to sauté and add 2 packets of taco seasoning, 2 cans of diced green chilies, 2 cans great northern beans (drained and rinsed), 1/2 tsp garlic powder, 2 cans cream of chicken soup (can use Campbell’s Healthy Request). Note: I don’t like sour cream so that’s why I double the cream of chicken. Stir while sautéing until heated through and bubbly. I serve it with sharp cheddar cheese on top and nacho chips for dipping. One of my favorite recipes ever!!

This chili is delicious. I didn’t cook it in a crock pot only because I didn’t have time so I cooked it in a Dutch oven on the stovetop. I cut up the raw chicken breast into bite size pieces and then cooked it in a skillet with onion, garlic and a Serrano pepper ( we like spicy food at our house) but it’s still good either way. I don’t know why some reviews say it’s too salty because it’s not. I took the advice of some others and replaced the taco seasoning with the McCormick white chili seasoning packet. Turned out great! I will definitely be making this again. Thanks for sharing this recipe.

Made it for a football party and everyone loved it! I made it in the Insta Pot (chicken 8 min cook with 5 min of natural release) then added the rest of the ingredients. I kept the sour cream and cheese to the side so folks could add as much (or as little!) as they wanted. Will definitely make again!!

Whole family wants this on the regular, geat ONE pot dinner! I doubled the recipe and it was just perfect. I did not make in a slow cooker, I made it all in one pot the night we ate it. I cut the chicken into small bites and cooked almost all the way through in my large dutch oven and then added all the other ingredients. I added additional scoops of sour cream and cheese when serving and it was very pretty. I had a jar of HOT salsa verde and added that to garnish as well. Keeper for sure!

The taste of this dish is wonderful. Used McCormick White Chicken Chili seasoning packet instead of just taco seasoning. Substituted rotisserie chicken and just used the whole breast of it including bones. I like navy beans so, used 2 cans of those instead of great northern. Used the sour cream and pepper jack cheese as toppers along with diced avocado that I spritzed with a lime and didn't add this to the entire dish. Cooked on low for 4 hours as suggested. I like this chili better than the hamburger chili I usually make. Lots easier on the tummy.

I just tried this and it came out fantastic! I precooked the chicken after seasoning it with salt, pepper, onion, and garlic powder, and cut it into bite-sized pieces. This brought the cooking time down to less than half. I also drained the beans and corn and doubled the sour cream and pepper jack. Delish! Will most definitely make this a staple this winter.

This is definitely a family favorite. I add about 2# of boneless chicken thighs instead of chicken breasts. I cut out the chicken broth completely (makes it less soup-like). I also skip adding the cheese and sour cream at the end and save it for the topping. I top each bowl of chili with Monterey Jack cheese, chopped cilantro, sour cream and onion. We love it!!!

My husband absolutely loves it!! He asks me to make this once a week and he'll eat on it for at least a few days for dinner and maybe even for lunches once I get a thermos for him. I changed it up just a bit. My husband loves a good soup, so I add more broth and sometimes a good beer. I add a couple of chopped serrano peppers and use my owe seasonings (crushed pepper flakes, cumin, chili powder, cayenne, onion and garlic powder, oregano, paprika, salt and pepper) instead of the packet of taco seasoning. We love it! Thank you for sharing your recipe!

Amazing!! This chili was such a BIG hit with the family. I followed the recipe exactly but added a few extra ingredients: 1 white onion, 1tbsp fresh garlic, and an extra cup of pepper jack cheese. I cut my chicken up into cubes too. I will be making this again for sure!

This was great. First soup/chili I’ve made and my kids would eat. They both have asked for it again. Didn’t change a thing except cooking method. Used my instapot. Put in all ingredients except sour cream and cheese. Left chicken breasts whole. Cooked in pressure cooker 20min and allowed to naturally release pressure for 10min. Then manually released the rest of the pressure. Pulled out chicken breasts and shredded. Put pack in pot. Then I put in the pepper jack and sour cream. Great quick meal!

Delicious! I won't do anything different next time. I omitted the green chiles -personal preference.

I diced my chicken, drained my beans but didn’t rinse, added extra can beans instead of corn. I halved the chicken stock. It felt more like soup but not completely. We enjoyed it. I wanna add more beans next time, maybe a sweet potato or some kind of vegetable.

I took this to a gathering of 8 people, and the crock pot was emptied entirely! Everyone loved it, and it was super easy.

I won a chili cook off with this recipe

Quick, tasty, and satisfying.

Thanks so much for sharing this recipe!! I doubled the recipe but only used one packet of seasoning and used a little over half the amount of chicken stock as a few reviewers said it tasted much like taco soup. I figured if it was too thick, I could add some stock in as needed, but the consistency came out great. The only other changes I made was that I did not add corn, but only because I didn't have it on hand. It came out great and I received lots of compliments.

I used rotisserie chicken already cooked, so I chopped up my chicken, put a layer of chopped onions, then cooked chicken then the beans and corn and finally added everything else together. I also had a bunch of fresh peppers from the garden so I chopped those and stired them in with the other seasonings instead of the canned chili peppers. I also added about 2 T of chili powder. Gave it a good stir and simmered on low (my gas stove doesn't really go very low) for about 2 hours. Heated it back up and added the sour cream and cheese at the end.

The only thing I added was a can of Rotel with green chiles- very good!

So good! No changes…it made a lot!