Imagine a bowl of warm, creamy, and perfectly spiced chili on a cold evening. It’s the kind of dish that wraps you in a cozy hug with every bite. Award-Winning White Chicken Chili is more than just a meal—it’s a crowd-pleaser that’s bursting with flavor, loaded with hearty ingredients, and incredibly easy to make. Whether you’re hosting a game day party or looking for a simple weeknight dinner, this recipe will have everyone asking for seconds.
Why White Chicken Chili Deserves a Spot on Your Table
Unlike traditional beef-based chili, white chicken chili offers a creamy and lighter alternative while still delivering bold flavors. With tender chicken, white beans, sweet corn, and a touch of spice, this dish is perfect for those who love a comforting yet zesty meal. Plus, cooking it in a slow cooker ensures it’s effortless to prepare and ready when you are.
Ingredients for Award-Winning White Chicken Chili
Here’s what you’ll need to create this irresistible chili:
| Ingredient | Quantity |
| Chicken broth | 1 (14-ounce) can |
| Condensed cream of chicken soup | 1 (10.5-ounce) can |
| Chopped green chile peppers | 1 (4-ounce) can |
| Taco seasoning | 1 (1.25-ounce) package |
| Skinless, boneless chicken breast | 1 ¼ pounds |
| Great northern beans | 2 (15-ounce) cans |
| White corn, drained | 1 (15-ounce) can |
| Sour cream | ½ cup |
| Shredded pepper Jack cheese | ½ cup (or to taste) |
These simple ingredients come together to make a dish that’s rich, creamy, and full of flavor.
How to Make White Chicken Chili in a Slow Cooker
1. Layering the Ingredients
- Begin by placing the chicken breasts at the bottom of your slow cooker.
- Add the great northern beans and drained white corn on top of the chicken.
2. Preparing the Broth Mixture
- In a separate bowl, combine the chicken broth, condensed cream of chicken soup, chopped green chile peppers, and taco seasoning.
- Whisk the mixture until smooth and pour it over the layered ingredients in the slow cooker.
3. Slow Cooking to Perfection
- Cover the slow cooker and set it to Low.
- Cook for 8 to 10 hours until the chicken is tender and fully cooked. An instant-read thermometer inserted into the thickest part of the chicken should read at least 165°F (74°C).
4. Shredding the Chicken
- Remove the cooked chicken and place it on a cutting board.
- Use two forks to shred the chicken or cut it into bite-sized pieces.
- Return the shredded chicken to the slow cooker.
5. Adding Creamy Goodness
- Stir in the sour cream and shredded pepper Jack cheese.
- Cover and cook on Low for another 3 to 5 minutes until the cheese melts and the chili becomes creamy.
Why This Recipe Wins Hearts (and Awards)
1. Unique Flavor Profile
The combination of tender chicken, creamy soup, and spicy green chiles creates a flavor that’s both familiar and exciting.
2. Crowd-Pleasing Versatility
This dish is perfect for potlucks, family dinners, or any occasion where you want to impress your guests.
3. Foolproof Simplicity
With minimal prep and a slow cooker doing all the work, this recipe is ideal for busy days.
Tips for the Best White Chicken Chili
1. Choose Quality Ingredients
- Opt for low-sodium chicken broth and taco seasoning to control the saltiness.
- Use fresh sour cream and high-quality cheese for a creamy texture.
2. Customize the Heat Level
- If you prefer milder chili, reduce the amount of taco seasoning or use mild green chiles.
- For an extra kick, add a pinch of cayenne pepper or diced jalapeños.
3. Experiment with Toppings
- Garnish your chili with chopped cilantro, diced avocado, or a squeeze of lime for added freshness.
Serving Suggestions for White Chicken Chili
1. As a Standalone Dish
Serve the chili in a bowl with a side of tortilla chips or crusty bread.
2. Over Rice
Pour the chili over cooked white or brown rice for a heartier meal.
3. In a Bread Bowl
Hollow out a round loaf of bread and ladle the chili inside for a rustic presentation.
4. With a Salad
Pair your chili with a simple green salad to balance the richness of the dish.
Nutritional Information
| Nutrient | Per Serving (1 cup) |
| Calories | 320 |
| Protein | 25g |
| Fat | 12g |
| Carbohydrates | 28g |
| Fiber | 7g |
| Sodium | 780mg |
This nutrient-packed chili is not just delicious but also provides a balanced meal that’s perfect for any time of the year.
Common Mistakes to Avoid
1. Overcooking the Chicken
Cooking the chicken too long can make it dry. Stick to the recommended times for best results.
2. Not Draining the Corn
Failing to drain the white corn can make the chili watery. Always drain canned ingredients unless specified otherwise.
3. Skipping the Cheese
The shredded pepper Jack cheese adds a creamy, slightly spicy element that elevates the dish. Don’t leave it out!
FAQs About Award-Winning White Chicken Chili
1. Can I make this recipe on the stovetop instead of a slow cooker?
Yes! Cook the chicken and other ingredients in a large pot over medium heat for 30-40 minutes, then shred the chicken and stir in the sour cream and cheese.
2. How can I make this chili dairy-free?
Use a dairy-free cream of chicken soup, substitute the sour cream with a plant-based alternative, and skip the cheese or use a vegan variety.
3. Can I use canned chicken instead of fresh chicken breasts?
Yes, canned chicken works well for a quicker version. Add it during the last 30 minutes of cooking to avoid overcooking.
4. What’s the best way to store leftovers?
Refrigerate leftovers in an airtight container for up to four days. You can also freeze the chili for up to three months.
5. Can I use a different type of bean?
Absolutely! Navy beans or cannellini beans are great substitutes for great northern beans.
6. How do I thicken the chili if it’s too thin?
Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the chili. Let it cook for 5-10 minutes until it thickens.
Final Thoughts: Why You’ll Love Award-Winning White Chicken Chili
This Award-Winning White Chicken Chili isn’t just a recipe; it’s an experience. From the creamy texture to the zesty kick of spices, every bite is a celebration of flavor. Perfect for busy weeknights, lazy weekends, or special occasions, it’s a dish that delivers warmth, comfort, and happiness.
So grab your slow cooker, gather your ingredients, and get ready to enjoy a chili that truly lives up to its award-winning reputation.
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Award-Winning White Chicken Chili: A Creamy, Flavor-Packed Comfort Dish
- Total Time: 8 hours 10 minutes – 10 hours 10 minutes
- Yield: Serves 6–8
Description
This creamy and flavor-packed White Chicken Chili is the ultimate comfort dish. Loaded with tender chicken, white beans, and just the right amount of spice, it’s a crowd-pleaser that’s perfect for any occasion. Easy to make in a slow cooker, it’s a guaranteed hit!
Ingredients
- 1 (14-ounce) can chicken broth
- 1 (10.5-ounce) can condensed cream of chicken soup
- 1 (4-ounce) can chopped green chile peppers
- 1 (1.25-ounce) package taco seasoning
- 1 ¼ pounds skinless, boneless chicken breasts
- 2 (15-ounce) cans great northern beans
- 1 (15-ounce) can white corn, drained
- ½ cup sour cream
- ½ cup shredded pepper Jack cheese (or to taste)
Instructions
- Layer the Ingredients:
- Place the chicken breasts at the bottom of your slow cooker.
- Add the great northern beans and drained white corn on top.
- Prepare the Broth Mixture:
- In a separate bowl, whisk together chicken broth, condensed cream of chicken soup, chopped green chiles, and taco seasoning until smooth.
- Pour the mixture over the ingredients in the slow cooker.
- Cook the Chili:
- Cover the slow cooker and set it to Low.
- Cook for 8–10 hours, or until the chicken is tender and fully cooked (internal temperature of 165°F or 74°C).
- Shred the Chicken:
- Remove the chicken and shred it using two forks or chop into bite-sized pieces.
- Return the shredded chicken to the slow cooker.
- Add Creamy Goodness:
- Stir in the sour cream and shredded pepper Jack cheese.
- Cover and cook on Low for an additional 3–5 minutes, or until the cheese melts and the chili is creamy.
Notes
- Custom Heat Level: Adjust the spice by using mild or spicy taco seasoning and green chiles.
- Cheese Swap: Use Monterey Jack or cheddar cheese for a milder flavor.
- Storage Tips: Refrigerate leftovers in an airtight container for up to 4 days, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 8–10 hours
- Category: Soup, Main Course
- Method: Slow Cooker
- Cuisine: American
