My mom’s creamy White Chicken Chili recipe is easy, creamy, and spicy. It can be made in the slow cooker or on the stove. I make my mom’s White Chicken Chili recipe every year for our Halloween Trunk or Treat. It’s always the first pot of chili to go. A tasty bowl of chili perfect for chili season!

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WHITE CHICKEN CHILI

There are so many recipes for White Chicken Chili out there. I’ve tried them all but no recipe has ever been better than my mom’s version.

This easy recipe is from my cookbook and is the most used recipe (along with these Jelly Roll pancakes) in my book which is proven by the stained, spattered page.

To be honest, the traditional Homestyle Beef Chili in my cookbook is also one of my absolute favorites too. Amazon has said they are restocking my cookbook for months but still haven’t. Sorry! I will bug them some more.

When I was writing my cookbook I remember calling my mom and trying to get her to nail down her recipe to actual instructions. She started off by saying, “Twelve cans of white beans. Great northern, cannelini or whatever white bean you like.”

“Twelve cans?!! How do you fit that in a crockpot? How many people does that feed?”

I’m not sure if I ever got an answer. What I do know is that my mom is always feeding an army. Don’t worry. We scaled down this soup recipe to feed a crowd but not a stadium full of people.

I’m making this for our church Trunk or Treat this weekend and do every year. It’s just so hearty, creamy, and spicy all in one.

CAN THIS WHITE CHICKEN CHILI BE MADE ON THE STOVE TOP?

Yes. Technically nothing in the chili needs to be cooked for 4-6 hours unless you are cooking chicken breasts in the chili instead of using rotisserie chicken. It just allows the flavors to blend. You can easily cook it all on the stove top for about 15-20 minutes.

CAN I COOK THE CHICKEN IN THE CHILI INSTEAD OF USING ROTISSERIE CHICKEN?

Yes. If using chicken breasts, add them to the bottom of the slow cooker and cover with remaining ingredients. Cook as directed then shred and return the shredded chicken to the slow cooker.

CAN I USE A DIFFERENT KIND OF WHITE BEAN?

Yes. I like the texture of great Northern beans but cannellini beans or navy beans are also good in this chili. Any small white beans will work.

HOW TO MAKE WHITE CHICKEN CHILI

  1. In a 6-8 quart slow cooker, add the beans and green chiles. (Note: If you are cooking chicken breasts in the chili instead of using rotisserie you add it here.)

  2. In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and cook until soft. Sprinkle the flour in the pot and continue to cook for 1-2 minutes. Slowly whisk in the chicken stock and cook until thickened. Pour liquid into the slow cooker and stir to combine.

  3. Add the cumin and rotisserie chicken. Cook on low for 4-6 hours. (Note: If you are cooking chicken breasts in the chili instead of using rotisserie you remove the chicken and shred it here and return to the slow cooker.)

  4. Before serving, stir in the cheese and sour cream to make a creamy chili. Add hot sauce if desired. Serve with tortilla chips.

  5. To make on the stove top: Simmer for 20-30 minutes instead of the slow cooker.  Store leftovers in an airtight container in the fridge.

MY FAVORITE TOPPINGS:

  • Tortilla Chips
  • Sour Cream
  • Avocado
  • Lime Wedges
  • Green Onions
  • Fresh Cilantro

OTHER CLASSIC CHILI RECIPES

Mom's White Chicken Chili

4.36 from 42 votes
My mom's White Chicken Chili recipe is easy, creamy, and spicy. It can be made in the slow cooker or on the stove.
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 10 servings

Ingredients

  • 6 (15 ounce) cans cannellini or Great Northern beans, drained and rinsed
  • 2-3 (4 ounce) cans diced green chiles
  • 1/2 cup butter
  • 1 white onion, diced finely
  • 1/2 cup flour
  • 4 cups chicken broth, (I like to use Better than Bouillon chicken base with water)
  • 3 teaspoons ground cumin
  • 2-3 cups shredded rotisserie chicken, (or cook chicken breasts in chili - see note)
  • 2 cups shredded Monterey Jack cheeses, (or Mexican blend cheese)
  • 1 cup sour cream
  • dash of hot sauce, (optional)

Instructions
 

  • In a 6-8 quart slow cooker, add the beans and chiles. (Note: If you are cooking chicken breasts in the chili instead of using rotisserie you add it here.)
  • In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and cook until soft. Sprinkle the flour in the pot and continue to cook for 1-2 minutes. Slowly whisk in the chicken broth and cook until thickened. Pour liquid into the slow cooker and stir to combine. 
  • Add the cumin and rotisserie chicken. Cook on low for 4-6 hours. (Note: If you are cooking chicken breasts in the chili instead of using rotisserie you remove the chicken and shred it here and return to the slow cooker.)
  • Before serving, stir in the cheese and sour cream. Add hot sauce if desired. Serve with tortilla chips.
  • To make on the stove top: Simmer for 20-30 minutes instead of the slow cooker.

Notes

If you want to cook your own chicken, add 1 pound of boneless skinless chicken breasts at the bottom of your slow cooker with chili ingredients on top. Cook for 4-6 hours as directed then shred chicken and return to the chili.
Cuisine: American
Course: Main Course
Author: Christy Denney
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Christy Denney
Christy is the voice behind The Girl Who Who Ate Everything! She is no stranger to making meals that kids and adults will love. She grew up in Mesa, Arizona as the youngest of ten kids. She can always be found in her kitchen with music playing and cooking with her kids. She published her first cookbook in 2014. She loves party food that gets the conversations going!
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