This white chicken chili recipe is made in a slow cooker which makes it super easy to make. Simply place everything into the cooker and let it do its thing.
Nothing like coming home after a hard day’s work and finding dinner ready and the house smelling like Heaven! This recipe renders some pretty spicy chili. If you want less heat omit the chipotle pepper. If you don’t mind the heat leave it as is!
You can use canned or dry beans for this white chicken chili recipe. If they are dry, make sure to clean them well — removing all little pebbles and impurities before you add them to the cooker. You will have to cook this on high if using dry beans. Canned beans should be cooked on low.
This is what you are going to need for this bold and delicious white chicken chili recipe:
1 yellow onion – chopped
1 pound dry cannellini beans or 1 – 8 oz. cans of cannellini beans with liquid included
1 – 14 oz. can corn – drained
1 whole chicken breast – skinned and cubed
2 large garlic cloves – minced
2 TBS chili powder
1 TBS ground cumin
1 chipotle chili pepper with adobo – chopped
6 cups chicken broth for dry beans or 2 to 3 cups chicken stock for canned beans.
Salt & Pepper
• If using dry beans, soak them overnight.
• Place all of the ingredients in a Crock-Pot. If using canned beans include liquid and reduce stock to 2 to 3 cups.
• Mix well.
• Cover pot and cook chili for 6 to 8 hours. If you are using dry beans cook on high. If using canned beans cook on low.
• Serve cooked chili with sour cream and shredded cheese.