Comfort in a Bowl

If you’re looking for a cozy, flavorful dish that’s easy to prepare, this White Chicken Chili recipe will quickly become a family favorite. Packed with tender chicken, creamy beans, sweet corn, and just the right amount of spice, it’s perfect for chilly evenings, game-day gatherings, or a hearty weeknight meal. Whether you’re a seasoned chef or new to slow cooking, this recipe is designed to be both foolproof and delicious.

Why You’ll Love This Recipe

White Chicken Chili is a lighter, creamier alternative to traditional chili, offering a unique combination of flavors and textures. With its balance of protein, fiber, and a hint of heat, it’s a wholesome meal that doesn’t compromise on taste. Plus, it’s highly versatile—you can easily customize the ingredients to suit your preferences or dietary needs.

This recipe is perfect for:

Busy families who want a one-pot meal with minimal cleanup.
Chili lovers looking for a fresh twist on a classic dish.
Anyone who enjoys make-ahead meals that taste even better the next day.

Ingredients You’ll Need

Here’s what you’ll need to make this irresistible White Chicken Chili:

4-5 boneless, skinless chicken thighs
2.5 cups chicken broth, divided into 2 cups and ½ cup
2 cans Great Northern beans, drained and rinsed
3 cups sweet corn, fresh, frozen, or canned
1 white or yellow onion, finely chopped
1 yellow bell pepper, diced
8 ounces Hatch chili peppers, roasted, peeled, and diced (adjust for spiciness)
½ cup salsa verde, mild to hot, based on your taste
3 cloves minced garlic
⅛ teaspoon cayenne pepper (optional for extra heat)
¼ teaspoon black pepper
½ teaspoon smoked paprika
½ teaspoon coriander powder
1 teaspoon salt
2 teaspoons cumin seed powder
2 teaspoons dried oregano
½ cup sour cream
½ cup buttermilk

Optional Garnishes

Fresh cilantro
Chopped chives
Sliced avocado
Jalapenos
Shredded cheese
Tortilla strips or chips

Kitchen Equipment Needed

Slow cooker (6-quart capacity recommended)
Cutting board and knife
Measuring cups and spoons
Mixing bowls
Tongs
Forks (for shredding chicken)
Whisk or fork (for mixing dairy)

Step-by-Step Instructions

1. Combine the Ingredients

In your slow cooker, layer the chicken thighs, 2 cups of chicken broth, Great Northern beans, sweet corn, chopped onion, diced yellow bell pepper, roasted Hatch chili peppers, salsa verde, minced garlic, and spices (cayenne, black pepper, smoked paprika, coriander, salt, cumin, and oregano). Stir everything together to ensure the flavors are evenly distributed.

2. Slow Cook the Mixture

Set your slow cooker to low and cook for 6-8 hours, or use the high setting for 3-4 hours. The slow cooking process allows the flavors to meld beautifully while ensuring the chicken becomes tender and juicy.

3. Shred the Chicken

Using tongs, remove the chicken thighs from the slow cooker and place them on a cutting board. Shred the chicken using two forks, leaving some chunks for texture. Don’t worry if some of the chili mixture sticks to the chicken—it’ll only add to the flavor.

4. Add Shredded Chicken Back

Return the shredded chicken to the slow cooker and stir it back into the chili mixture. Ensure it remains chunky for a hearty bite.

5. Stir in Dairy and Adjust Seasoning

In a small bowl, whisk together the sour cream and buttermilk until smooth. Gradually stir this creamy mixture into the slow cooker, creating a velvety consistency. Taste the chili and adjust the seasoning as needed, adding more salt, pepper, or spices.

6. Adjust Consistency (Optional)

For a thinner chili, stir in the remaining ½ cup of chicken broth. Let the chili simmer for an additional 15-20 minutes to fully heat through and meld the flavors.

7. Serve and Garnish

Serve the chili hot, garnished with your favorite toppings like fresh cilantro, a dollop of sour cream, sliced avocado, or crunchy tortilla strips. Pair it with crusty bread, cornbread, or a light green salad for a complete meal.

Tips and Variations

Make it Spicier: Add more cayenne pepper, diced jalapenos, or a spicier salsa verde.
Vegetarian Option: Swap the chicken thighs for diced tofu or additional beans. Use vegetable broth instead of chicken broth.
Time-Saving Shortcut: Use rotisserie chicken instead of raw chicken thighs. Add it during the final hour of cooking.
Dairy-Free Version: Replace sour cream and buttermilk with coconut milk or a non-dairy yogurt alternative.

Storing and Reheating

Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze: Freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat: Warm the chili on the stovetop over medium heat or in the microwave until heated through.

Food and Drink Pairings

White Chicken Chili pairs beautifully with:

Drinks: A crisp white wine like Sauvignon Blanc, a light lager, or a refreshing margarita.
Sides: Cornbread, tortilla chips with guacamole, or a citrusy slaw.

FAQs

Can I make this recipe on the stovetop?
Yes, combine all ingredients in a large pot or Dutch oven. Simmer over low heat for 1-2 hours, stirring occasionally, until the chicken is tender.

What if I don’t have Hatch chili peppers?
You can substitute with Anaheim peppers, poblano peppers, or canned green chilies.

Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work well but may cook slightly faster, so adjust the time accordingly.

How can I thicken the chili further?
Mash some of the beans with a fork or use an immersion blender to partially blend the chili.

Conclusion

This White Chicken Chili is a warm, satisfying meal that’s easy to customize and perfect for any occasion. Its rich, creamy texture and bold flavors make it a standout dish that’s sure to impress your family and friends.

Don’t forget to share this recipe with your loved ones and subscribe to our blog for more comforting, delicious recipes. Let us know in the comments how your White Chicken Chili turned out!

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