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white chicken chili

White Chicken Chili

This White Chicken Chili is so creamy and comforting. It's a perfect bowl of goodness on a chilly night!
Prep Time 20 minutes
Cook Time 40 minutes
Slow Cook Beans 6 hours
Total Time 7 hours
Servings 10 people

Ingredients
  

  • 2 cups Dried Navy or Great Northern Beans
  • 3-4 Cloves of Garlic (minced)
  • 1 tsp Dried Oregano
  • 1 tsp Chili Powder
  • 4-5 cups Chicken Bone Broth
  • 4 Large Chicken Breasts
  • 1 cup Grated Vermont Cheddar Cheese
  • 1/2 cup Sour Cream
  • Salt & Pepper (to taste)
  • 4 oz. Green Chilies (optional)
  • Diced Jalapenos (optional)
  • Sliced Avocado (optional)

Instructions
 

  • Set your dried beans in a bowl. Cover with water, up to an inch over the beans. Cover for 2-3 hours. Once they have absorbed all of the water, they are good to go. Pick out any discolored ones.
  • Grab your slow cooker or you can cook the beans on the stove. Just plan on about 5-6 hours of cooking time. Add the beans, garlic and broth. Bring to a boil and then let them simmer.
  • Meanwhile, cook the chicken. Once done, shred/pull the chicken and set aside.
  • Once the beans are done cooking, add the chicken and all the spices. Stir together.
  • Cook the chili on low heat for about 30 minutes, stirring occasionally.
  • Ten minutes before serving, add the sour cream and then the grated cheese. Stir until creamy.

Notes

Tips:
  1. You can definitely use 4-6 cans of Navy or Great Northern beans in this chili. Your time will of course, be less for cooking the chili.
  2. When using the stove to cook the beans, just keep an eye on the burner. You'll first bring the beans to a boil and then turn the heat down to low. Because of the length of time, you just want to make sure they don't burn. You might need to add more broth as the beans start to soak it up.
  3. I cook my chicken in the Instant Pot. It makes the chicken so tender. 
  4. Garnish with whatever you like. If you like it spicy, add some extra heat. You can't mess this White Chicken Chili up!