Easy White Chicken Chili
Chili is comfort food at it’s finest. This Easy White Chicken C
One of the things I love about cooking, is the community built around recipes and food.
Whether it’s sharing a dish with friends, or getting new recipes from family, food is rarely a solitary event.
As I first began discovering the kitchen as a kid, one of my favorite past times was to riffle through my mom’s recipe box. Before the days of Pinterest, my mom would stash away the directions to our family’s favorite dishes, whether it be a clipping from a magazine, notes made on the back of a scrap piece of paper, or delicate recipes cards written in the unique hand of each cook. I can distinctly remember the tight neat lines of my mother’s mother’s handwriting on the card detailing her famous sloppy joes. Or the watermelon themed card, stained and torn around the edges, that held my dad’s BEST-EVER chocolate chip cookie recipe.
The White Chicken Chili recipe I am sharing with you today comes from the kitchen of my Aunt Marci. An incredible woman, my aunt is mother to twin boys, and care taker for anyone around her in need. Her demanding life lends her to finding quick recipes and this white chicken chili has been a family favorite for years.
Now let’s make some easy White Chicken Chili.
The chicken for this chili needs to be cooked prior to adding it to the other ingredients. For this you can either buy canned precooked chicken (quick but maybe not the tastiest option) or you can bake or poach the chicken breasts prior.
If either of these processes are new to you here is a crash course:
- Baked Chicken: Can be cut or shredded, added to salads, sandwiches, or burritos. Super easier. But slightly more time consuming option than poaching. Place whole skinless chicken breasts on a greased sheet pan in a preheated oven at 375 degrees F. Sprinkle with seat salt and pepper. Bake for approximately 30 minutes, until the juices run clear, the inside is no longer pink. The internal temperature should be a minimum 165 degrees F. Let cool and shred for later use.
- Poached Chicken: In my opinion more juicy and tender, great for all the same uses as baked chicken. Really poached chicken is just a fancy term for boiled chicken. Place whole skinless chicken breasts (typically about two breasts will fit on the bottom of a stock pot). Fill with water until chicken breasts are completely covered with about one inch of water. Cook on medium-high to maintain a slow simmer, not a roaring boil. Allow to cook for 15-20 minutes until the chicken is opaque, the juices run clear, and the internal temperature reaches 165. Let cool then shred for latter use.
Cheesy White Chicken Chili
- 1 cup salsa
- 1 cup chicken broth
- 1 48 oz jar great northern beans I typically buy Randall brand, they are precooked.
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup shredded pepper jack cheese
- 2-3 cups shredded chicken can used canned if you have that on hand, I typically shred two chicken breasts.
- 1 tsp cumin
- 1/2 tsp chili powder
- 1 dash red pepper flakes
- 1/2 tsp sea salt
- sour cream for serving
Shred the cheese and precooked chicken.
If using slow cooker pour in all ingredients and mix well. Set on high for approximately 30 - 50 minutes stirring occasionally. Once all of the cheese has melted the chili is done.
If using stove top combine all ingredients in large stock pan or dutch over, cook on medium heat until all cheese has melted into the broth.
Garnish with sour cream and extra cheese.
This chili can be put in a slow cooker set on low for about 2 hours. If your slow cooker is programmable and switches over to a "warming" mode after cooking, then this chili could be made while you are at work.
I hope you love this easy white chicken chili recipe as much as we do!
I’ve made it so many times I have the recipe memorized! I’ve tweaked it a tad from the original to make it my own. Feel free to do the same and add garnishes like cilantro, green onions, sour cream, fritos, or cheese…whatever your hungry heart desires!
Until we cook again,
~ Chloe M.
1 thought on “Easy White Chicken Chili”
This chili is DELICIOUS!! I did did find that low for two hours in my crock pot wasn’t long enough, but once I figured that out it was well worth the wait. It warms up great for leftovers which i had for a whole week. Thanks Chloe for sharing one of your family favorites!!