White Chicken Chili Recipe
This Post May Contain Affiliate Links. Please Read Our Disclosure PolicyThis White Chicken Chili recipe is easily one of my favorite things to make when the weather gets cold. It’s simple to make in a slow cooker and so delicious!
Yes, my friends. Today we are making this White Chicken Chill recipe. You should get excited because it is so tasty!
I don’t like soup; I’ve never liked it. I literally roll my eyes at chicken noodle soup. (It probably rolls its eyes right back at me.) There’s only one exception to this aversion – cream soup, the kind made with heavy cream that coats your tongue in silky deliciousness. Think corn chowder, lobster bisque, etc. I also love chili.
This White Chicken Chili recipe is from Seven Mountains Wine Cellar just outside State College, PA. This is one of my favorite local wineries, so I had a feeling I would love the chili.
How to Make White Chicken Chili:
Made with chicken, beans, sweet corn, cheese for creaminess, and, of course, wine – I really dug this chili.
In fact, I liked the stuff so much that I decided to serve it as the main course for my mom’s birthday party last month. Along with a traditional red chili, this was the star of the show. Multiple people asked for the recipe. Thankfully, I have a space on the Internet to share it with everyone.
Also, (I feel like I say this for every recipe.), this is so simple to make. Once the chicken, onion, and garlic are sautéed in a pan (or in your slow cooker if you have one that allows you to do such things), the rest of the chili comes together in the slow cooker. Set it and forget it.
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If you’re looking for an easy and delicious meal to warm you up, you must give this White Chicken Chili recipe a try. I’m certain you’re going to love it!
Let’s get into it.
Definitely give this soup a try. I hope you love it as much as I do.
White Chicken Chili Recipe:
White Chicken Chili
Ingredients
- 2 boneless and skinless chicken breasts diced
- 1 large onion chopped
- 4 large garlic cloves diced
- 1 tablespoon olive oil
- 2 cups chicken broth
- 1 teaspoon cumin powder
- 1 cup Chardonnay dry and buttery, if possible
- 1 can (15 1/2 ounces) great northern beans drained
- 1 can (15 1/2 ounces) chickpeas drained
- 2 cans (11 ounces) sweet white corn drained
- 1 can (4.5 ounce) diced green chilies drained
- 8 ounces Monterey Jack cheese shredded (plus extra for garnish)
- Salt and pepper to taste
- chopped parsley for garnish optional
Instructions
- In a large skillet with olive oil, sauté the diced chicken, onions, and garlic.
- In a 5-quart slow cooker, add the cooked chicken, garlic, and onions. Then mix in the rest of the ingredients. Salt and pepper to taste. Set the slow cooker to high and heat for 45 minutes to 1 hour until the chili is hot.
- Serve in a bowl and garnish with Monterey Jack cheese and chopped parsley for color.
Michael I made this today and we loved it! I have made this before from another recipe and it was not nearly as tasty as your recipe! Thank you! I will be adding it to my fall and winter rotation! Happy Fall!
Wow, this is an amazing tasting soup / chili! How could it not be? haha ~ I had a robust homemade 2 cups of chicken broth in the fridge, robust because it boiled way down while we played games on zoom the other night = super concentrated flavor. Then with all that cheese melted into it (we actually used less, and only had a sharp cheddar) and wine?! I made a white chicken chili once before and was underwhelmed, but this was seriously tasty. A treat!! Perfect with cornmeal biscuits and we added cilantro too.
This sounds wonderful! Any suggestions on the Chardonnay?
You are right! This has become one of my new go-to recipes! I love it!
I made this tonight. I have an extremely picky 4 year old who will not eat much but he LOVED it! The rest of it thought it was good too. I did not use the cumin or chilies and had to use Colby Jack.
Amy, so glad you liked it! If you make it again try a little with the cumin. I think it really adds a great touch to the flavor. However, if you don’t like it, that’s okay too! 🙂
xo Michael
I made this last night subbing the Chardonnay with water and leaving out the green chilis bc of the little ones and it was still very good! I am having it for lunch and had a generous amount of leftovers despite’s feeding 6 and a few got seconds. This recipe is a keeper.
I’m so glad you loved the recipe. Most of the alcohol content should cook off and even with the green chilies, there’s really no “heat”. However, I’m SO happy you made this work for you and your family. 🙂
xo Michael
This looks amazing! Curious if it would taste good without the cheese. We have to be dairy free in our house.
The cheese REALLY makes this recipe, so I’m not sure if it would be as delicious. Sorry!
xo Michael
Can’t wait to make this for an up coming party ..How many serving is this recipe
Thanks love all your re
I’m excited about making this, looks so yummy! Thank you Michael
You’re welcome! Enjoy. 🙂
xo Michael
Yum! This looks like the perfect meal to serve when meeting some friends for a long, long night of board games. Besides: you look super fit and happy on your avatar picture 🙂
This looks incredible. I will definitely encourage my husband to make this for me. Thanks for sharing 🙂
This is such a fun spin on the traditional chili recipes. I now know what I will be making for dinner at least one night this week. Thank you this looks so tasty!
Thanks Jordan. It really is delicious! I hope you give it a try.
xo Michael
I added cilantro for color and flavor….turned out wonderful!