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White Chicken Chili

When the weather starts to turn cool I begin to dream of all the great soup and chili dishes that are perfect for crisp fall evenings.  My husband found this recipe a few recipe a few years ago and we’ve since adapted it to our tastes.  Recently I made this for the kids to try also.  I diced the chicken nice and small for the little ones and it was enjoyed by all.  This is a very mild version, but if you like you can add some red pepper flakes to give this dish a little more of a kick.  I served this chili with cheese twists which were a great compliment to the meal.

White Chicken Chili


Melissa @ onceamonthmeals.com


  • 1/2 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 4-oz can chopped green chiles
  • 2 cups cooked chicken, chopped
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 4 cups great Northern beans, cooked, drained and rinsed
  • 3 cups chicken broth
  • 1 cup white cheddar cheese, shredded


Heat oil in skillet and saute onions and garlic until they start to soften.  Transfer to crock pot and add green chiles, chicken, cumin, oregano, beans and chicken broth.  Cook on low for 6-8 hours or high for 3-4 hours.  Just before serving, add cheese and stir until melted.

Freezing Directions:

Follow directions as listed above, including adding cheese.  Instead of serving chili, cool to room temperature.  Package one cup portions into pint freezer bags. To Serve: Thaw in refrigerator overnight.  Transfer contents of bag to a bowl and microwave until heated through.

Servings: 6

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15 Responses to “White Chicken Chili”

  1. Stephanie says:

    This look scrumptious! Love chili for the fall but I’ve never made a white chili before, must try this one!


  2. Mandi says:

    Hello! I’m trying this out today, and had a question about the beans. Is that measurement before for the dry beans or cooked beans? I soaked some overnight and it looks like a LOT.

  3. Brandy says:

    Have you ever prepped everything up to the crockpot step? I wonder how it would freeze that way? Then you could thaw and dump in the crockpot on the day you want to eat it.

  4. Heather says:

    I am putting the ingredients in my crockpot now and am thinking I messed up. I soaked and precooked the beans but when I put this altogether it looks like it will be a mushy, runny soup instead of chili. The beans were already quite soft from cooking over night (recipe calls for cooked beans right?) and when I add the liquid it is just a lot!! Also, having cooked the chicken already and then cooking it in the crockpot for so long makes me think it will be overdone. Help?!

    • Kelly says:

      No you did it right! Cooked beans and cooked chicken. The crockpot time is for the flavors to meld together. The moisture will cook down.

  5. amy says:

    made this exact recipe but does NOT look anything like the picture. way too thin and runny. looks just like soup.

  6. Betsy says:

    I have made a similar version for years. Could you not use canned, drained great northerns? Would save a lot of time and you can find these organic, as well.

    • Katie says:

      Yes, you certainly could use canned beans if you wanted and cook for a little less time. I would also reduce the chicken broth as well.

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