Go Back
White Chicken Chili | Inspired by Charm

White Chicken Chili

This 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, feeds a crowd,  and is so delicious!
Prep Time 10 minutes


  • 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.