Table of Contents
why make this recipe
Award Winning White Chicken Chili is a comforting and delicious meal that pleases everyone at the table. This recipe combines tender chicken with creamy white beans and sweet corn, making it a filling option for lunch or dinner. It’s a great choice for gatherings, cold weather, or simply when you want something warm and flavorful. Easy to prepare, it allows you to focus on spending time with friends and family while indulging in a rich and satisfying dish.
how to make Award Winning White Chicken Chili
To make Award Winning White Chicken Chili, gather your ingredients and follow these simple steps.
Ingredients:
- 2 cups cooked chicken, shredded
- 1 can white beans, drained and rinsed
- 1 can corn, drained
- 1 can diced green chilies
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon oregano
- Salt and pepper to taste
- 1 cup heavy cream or sour cream
- Chopped cilantro for garnish
Directions:
- In a slow cooker, stovetop pot, or instant pot, combine the shredded chicken, white beans, corn, diced green chilies, onion, garlic, chicken broth, cumin, chili powder, oregano, salt, and pepper.
- If using a slow cooker, cook on low for 6-8 hours or high for 3-4 hours. If using a stovetop, simmer for about 30 minutes. For the instant pot, cook on high pressure for 15 minutes and then manually release.
- Stir in the heavy cream or sour cream just before serving.
- Garnish with chopped cilantro and serve warm.
how to serve Award Winning White Chicken Chili
Serve your White Chicken Chili warm in bowls. It pairs well with toppings such as shredded cheese, crushed tortilla chips, or a dollop of sour cream on top. You can also serve it with warm cornbread or crusty bread for a complete meal.
how to store Award Winning White Chicken Chili
If you have any leftovers, let the chili cool down and store it in an airtight container in the refrigerator. It will stay fresh for up to 3 days. You can also freeze it for up to 2 months. Thaw in the fridge overnight before reheating.
tips to make Award Winning White Chicken Chili
- Use leftover rotisserie chicken for quicker preparation.
- Adjust the spice level by adding more chili powder or including jalapeños if you like it hot.
- For extra creaminess, add an additional half cup of heavy cream right before serving.
- If you prefer a thicker chili, let it simmer uncovered for the last 15 minutes of cooking.
variation
You can switch out the chicken for turkey or use a mix of beans for a different flavor. Additionally, using different types of chicken broth can change the taste slightly, so choose one that suits your palate.
FAQs
Can I make this chili vegetarian?
Yes! You can replace the chicken with additional beans or use a meat substitute. Use vegetable broth instead of chicken broth.Can I make it ahead of time?
Absolutely! This chili tastes even better the next day, as the flavors meld together. Just store it in the refrigerator.What should I do if it’s too thick?
If your chili is too thick, simply add a bit more chicken broth or water until it reaches your desired consistency.
Award Winning White Chicken Chili
A comforting and delicious white chicken chili with tender chicken, creamy white beans, and sweet corn. Perfect for any gathering!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
- 2 cups cooked chicken, shredded
- 1 can white beans, drained and rinsed
- 1 can corn, drained
- 1 can diced green chilies
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon oregano
- Salt and pepper to taste
- 1 cup heavy cream or sour cream
- Chopped cilantro for garnish
Instructions
- Combine the shredded chicken, white beans, corn, diced green chilies, onion, garlic, chicken broth, cumin, chili powder, oregano, salt, and pepper in a slow cooker, stovetop pot, or instant pot.
- Cook on low for 6-8 hours or high for 3-4 hours in a slow cooker. If using a stovetop, simmer for about 30 minutes. For the instant pot, cook on high pressure for 15 minutes and then manually release.
- Stir in the heavy cream or sour cream just before serving.
- Garnish with chopped cilantro and serve warm.
Notes
You can use leftover rotisserie chicken for quicker preparation. Adjust the spice level by adding more chili powder or including jalapeños if you like it hot.