White Chicken Chili

There aren't many things I like better than making a big pot of soup or chili for a crowd of people, especially when the weather is crummy. Lately, we've had chilly temperatures and rain so I wanted to make a cozy meal to share with my family. They love traditional chili, but I wanted to try a new recipe I had been thinking up. Now, it's one of their favorites and they ask for it all the time!

Since the family loved it so much, I wanted to share the recipe with you too. It's very easy to make in the slow cooker and you can make it in as little as four hours, or let it cook all day so you can have it when you get home from work. *I’ve updated this recipe to include instructions for stovetop preparation. So, if you’re feeling hungry and can’t wait for the slow cooker, I’ve got you covered.

The most recent time I made this, I did the quick version, using canned ingredients and minced onions and garlic powder that saved some prep time. Hope you enjoy it as much as we do!

CREAMY WHITE CHICKEN CHILI

YIELD: 4-6 SERVINGS PREP TIME: 30 MINUTES COOK TIME: 4-8 HOURS (SLOW COOKER) 1 HOUR (STOVETOP)

INGREDIENTS:

• 1.5 lb chicken breasts or tenderloins

• 1 tbsp olive/avocado oil (if preparing on stovetop)

• 1/2 cup diced onion (OR 2 tbsp dried minced onion OR 1 tsp onion powder)

• 3 cloves garlic, finely chopped (OR 1 tsp garlic powder)

• 1 medium yellow or orange bell pepper, diced

• 1 jalapeño, finely diced (optional)

• 2 (15 oz) cans navy (small white) beans, drained and rinsed

• 2 (15 oz) can black beans, drained and rinsed

• 1 (15 oz) can whole kernel corn, drained

• 1 (15 oz) can petite diced tomatoes, drained + 1 (4.5 oz) can chopped green chilies OR 1 can Rotel

• 6 cups chicken stock (or water with 7 chicken bouillon cubes)

• 1 tsp salt

• 1/2 tsp freshly ground black pepper

• 1 tsp paprika

• 1 tsp cumin

• 1 1/2 tsp chili powder

• 1/4-1/2 tsp ground cayenne pepper (or omit if you aren’t a fan of heat)

• 1/2 tsp red pepper flakes

• 1 lb Velveeta cheese, cubed

• Optional toppings: shredded cheddar or Mexican cheese, sour cream, fried tortilla strips/chips, sliced ripe olives, chopped chives or cilantro, or a side of cornbread.

DIRECTIONS:

Slow cooker

1. Add chicken, water, bouillon cubes, salt, pepper, onion, garlic, all spices, canned beans, corn, tomatoes, and chilies to your slow cooker.

2. Cook on high for three (3) hours or on low for seven (7) hours, stirring every half hour. As you stir the chili, gently break up the chicken with your spoon or a pair of tongs.

3. Add cubed cheese and jalapeño and continue cooking one (1) more hour until cheese is completely melted and soup has thickened a bit.

4. Stir before serving. Ladle a helping into a bowl and enjoy!

5. Store leftovers in the fridge in an airtight container for up to a week.

Stovetop

1. To a dutch oven over medium heat, add a tablespoon extra virgin olive/avocado oil and cook chicken, flipping to brown both sides until a thermometer reads at 160° in the center of chicken breasts or tenderloins. Remove chicken, cover with aluminum foil, and set aside to rest. (Chicken will come to recommended safe temp of 165° as it rests.)

2. Add chopped onion, garlic, bell pepper and jalapeño to the Dutch oven and sauté until tender, about 5-7 minutes. (If using garlic and onion powder, hold until the rest of the spices are added below.)

3. Add drained and rinsed beans, corn, tomatoes and chilies/Rotel to Dutch oven along with all spices. Stir over medium heat for 5 minutes to distribute the spices and toast them.

4. Cover with 6 cups of chicken stock or water and bouillon cubes. Stir, cover, and cook for 30 minutes.

5. Meanwhile, dice or shred chicken and cube Velveeta cheese. Toss chicken into Dutch oven and gradually add cheese, stirring to melt into the chili. Turn heat to lowest setting and cover to simmer for 15-30 minutes, stirring occasionally.

6. Stir before serving. Ladle a helping into a bowl and enjoy!

7. Store leftovers in the fridge in an airtight container for up to a week.

Notes: I like to leave my chicken in larger pieces for this recipe. Because it's a chili instead of a soup, I think it's appropriate to have heartier bites.

We serve our chili with cornbread or tortilla strips and chili toppers like shredded cheese, sour cream, sliced olives, and chives, but it's delicious just by itself! I'd love to hear if you try this recipe, so please comment below or tag me if you share a photo of it on Instagram. Hope you enjoy it!