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.

White Chicken Chili | Inspired by Charm

Back in the fall, my BFF invited me to her house for White Chicken Chili. She got the recipe 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.

Made with chicken, beans, sweet corn, cheese for creaminess, and, of course, wine – I really dug this chili.


White Chicken Chili | Inspired by Charm

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.

White Chicken Chili | Inspired by Charm

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.

White Chicken Chili | Inspired by Charm

While making it, I did tweak the recipe a bit. However, a huge thanks to Seven Mountains for sharing the recipe. Whether you were the creators or just passing it along, job well done.

Let’s get into it.

White Chicken Chili | Inspired by Charm

White Chicken Chili

Here's what you will need:
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)

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.


White Chicken Chili | Inspired by Charm

Definitely give this soup a try. I hope you love it as much as I do.

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  • Jordan@the2seasons at

    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!

    • Michael Wurm, Jr. at

      Thanks Jordan. It really is delicious! I hope you give it a try.

      xo Michael

      • Cathy Young at

        I added cilantro for color and flavor….turned out wonderful!

  • Taylor Adams at

    This looks incredible. I will definitely encourage my husband to make this for me. Thanks for sharing 🙂

  • Lilja at

    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 🙂

  • Claudia at

    I’m excited about making this, looks so yummy! Thank you Michael

    • Michael Wurm, Jr. at

      You’re welcome! Enjoy. 🙂

      xo Michael

  • vicki at

    Can’t wait to make this for an up coming party ..How many serving is this recipe
    Thanks love all your re

  • Sarah Bragg at

    This looks amazing! Curious if it would taste good without the cheese. We have to be dairy free in our house.

    • Michael Wurm, Jr. at

      The cheese REALLY makes this recipe, so I’m not sure if it would be as delicious. Sorry!

      xo Michael

  • Cristina at

    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.

    • Michael Wurm, Jr. at

      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

  • Amy at

    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.

    • Michael Wurm, Jr. at

      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

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