Save It A comforting, hearty chili featuring tender chicken, creamy white beans, earthy black beans, and a medley of southwestern spices, all slow-cooked to perfection.
The first time I made this white chicken chili, my family couldn&t believe how flavorful it was, thanks to the combo of creamy broth and smoky spices. After a long day, it&s a comforting meal that warms you right up.
Ingredients
- Boneless, skinless chicken breasts or thighs (1 ½ lbs / 680 g): Provides the tender, juicy base for the chili.
- White beans (1 15 oz / 425 g can), drained and rinsed: Adds creaminess and protein.
- Black beans (1 15 oz / 425 g can), drained and rinsed: Earthy flavor and extra fiber.
- Yellow onion (1 medium), diced: Aromatic base for balance.
- Jalapeño (1 medium), seeded and chopped (optional): Adds a mild kick if desired.
- Red bell pepper (1), diced: Sweetness and color.
- Garlic (3 cloves), minced: Zesty, aromatic touch.
- Low-sodium chicken broth (3 cups / 720 ml): Flavorful liquid base.
- Diced green chilies (1 4 oz / 113 g can): Mild heat and tang.
- Ground cumin (1 ½ tsp): Southwest warmth.
- Ground coriander (1 tsp): Citrusy depth.
- Dried oregano (1 tsp): Herbal background.
- Smoked paprika (½ tsp): Smoky richness.
- Chili powder (½ tsp): Mild spice.
- Salt (1 tsp, or to taste): Balances flavors.
- Black pepper (½ tsp): Zesty finish.
- Cream cheese (4 oz / 115 g), cubed and softened: Creamy finish.
- Heavy cream or half-and-half (½ cup / 120 ml): Silky texture.
- Fresh garnishes (optional): Chopped cilantro, sliced green onions, shredded Monterey Jack or cheddar cheese, lime wedges.
Instructions
- Add Chicken:
- Place chicken breasts or thighs in the bottom of the slow cooker.
- Layer Ingredients:
- Add white beans, black beans, onion, jalapeño, bell pepper, garlic, chicken broth, green chilies, cumin, coriander, oregano, smoked paprika, chili powder, salt, and black pepper. Stir gently to combine.
- Slow Cook:
- Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the chicken is very tender.
- Shred Chicken:
- Remove chicken from the slow cooker, shred with two forks, and return to the pot.
- Make it Creamy:
- Stir in cream cheese and heavy cream until melted and the chili is creamy; taste and adjust seasoning if needed.
- Serve:
- Serve hot, garnished with cilantro, green onions, cheese, and lime wedges as desired.
Save It My kids love piling on the cheese and squeezing extra lime into their bowls. It&s become our rainy-day dinner tradition and the leftovers make a tasty lunch the next day.
Required Tools
Slow cooker, cutting board and knife, measuring cups and spoons, large spoon, forks for shredding chicken.
Allergen Information
Contains dairy in cream cheese, heavy cream, and optional cheese/yogurt. Gluten-free if using certified gluten-free broth. Always check ingredient labels for hidden allergens.
Nutritional Information
Calories: 380, Total Fat: 14 g, Carbohydrates: 29 g, Protein: 33 g per serving.
Save It Serve the chili piping hot with your favorite garnishes and sides for a hearty dinner everyone will crave again.
Common Questions About Recipes
- → What cuts of chicken work best for this dish?
Boneless, skinless chicken breasts or thighs are ideal, offering tender meat that shreds easily after slow cooking.
- → Can I adjust the heat level in this chili?
Yes, including jalapeño seeds or adding cayenne pepper increases spiciness, while omitting them keeps it mild.
- → How does slow cooking affect the beans’ texture?
Beans become tender but retain their shape, absorbing spices and broth flavors without becoming mushy.
- → What can be used instead of cream cheese for a lighter finish?
Greek yogurt is a great alternative, lending creaminess with less fat and a slight tang.
- → How should leftovers be stored for best quality?
Store in airtight containers in the refrigerator for up to 4 days or freeze for up to 2 months.