Recipe For Easy White Chicken Chili
If you’re looking for a mild delicious bowl of chicken chili that is easy to make, you are going to fall in love with this recipe!
When my friend Mandi gave me the low down on this rich and flavorful crock pot meal, I instantly fell in love.
It’s slightly creamy, super filling, and full of incredible subtle flavors.
I know you’re looking for the recipe, so I’ll save the extra commentary for below. 😉
Cozy comfort food here you come…
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- 1 Small Rotisserie Chicken
- 2 tsp Chugwater Chili Seasoning can sub 1 tsp cumin + 1 tsp chili powder
- ½ tsp Oregano
- ½ tsp Coriander
- 1 pinch Red Pepper Flakes
- 2 4 oz Cans Green Chilis (drained)
- 1 15 oz Can White Corn (drained)
- 2 15 oz Cans Cannellini Beans
- 1 15oz can Chicken Broth
- 4 Tbs Butter
- 1 Medium Onion
- 3 Cloves Garlic
- 3 Tbs Flour
- 1 Cup Milk
- 1 Tsp/Cube Boullion
- 1 Tsp Salt
- ½ Cup Sour Cream
- Optional Toppings: Diced Avocado, White Cheddar, Cilantro, Diced Tomato, Lime Wedge
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Remove Meat From Rotisserie Chicken and Place In A Crock Pot On Low to Medium Heat
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Add Chugwater Chili Seasoning, Oregano, Coriander and Red Pepper Flakes
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Drain Green Chilis & Corn and Add Them To The Crock Pot
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Add Undrained Beans and Chicken Broth and Gently Stir Until Combined
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To Make Roux: In a medium sauce pan, sauté onion in butter until translucent, add minced garlic cloves and cook for 1 minute
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Add Flour To The Onion/Garlic Mixture and Stir Until Evenly Coated
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Whisk In 1 Cup Milk, and season with boullion and salt/pepper to taste
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Add Roux/Onion Mixture To Crock Pot & Gently Stir Until Combined
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Set Crock Pot On Low-Med Heat for 2-6 Hours
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Stir In ½ Cup Sour Cream Just Before Serving & Top With Optional Toppings
Easy White Chicken Chili For The Crock Pot
One of the things I love about this chili is that there is really no right or wrong way to make it.
As long as it is served hot and well combined it is going to taste delicious.
That goes without saying, the flavors will be at their best when the ingredients can hang out together for a period of time.
Because of this, I love to mix this chili up in a large crock pot and let it simmer for at least half a day (4-6 hours is ideal).
I’ve also made it on the stove top when I’ve been in a hurry and simply simmered it for 30 minutes in place of the crock pot and it was still really yummy.
But no doubt, this recipe is at it’s best when it has half a day to simmer and get happy.
Don’t stress about the cooking method, simply select what works best for you and the time you have!
Speaking of time, I love the time saving shortcut of using a rotisserie chicken from the store!
It’s perfectly moist and seasoned and ready to go into the crock pot immediately.
While this might sound crazy, I’m all about efficiency so I’ve been known to snag 4-5 rotisserie chickens at a time when they are on sale.
I’ll spend a little bit of time shredding all of the meat and then storing them in ziplock bags in the freezer.
I’m always so glad when I can pull out a bag that is prepped and ready to use without making a special trip to the store.
The Best White Chicken Chili Seasoning
I absolutely love this chili seasoning! It’s the absolute best for our classic tomato based beef chili recipe, but it works really well in this white chicken chili as well.
Snag some on Amazon through the link above and you won’t regret it!
If you’re not wanting to order a special seasoning mix you can substitute 1 tsp chili seasoning and 1 tsp cumin in it’s place.
Beans For White Chicken Chili
White cannellini beans work great in this recipe, though you can use white chili beans as well.
Don’t worry about draining them about like the chilis and corn above!
The consistency of the beans help thicken the chili and keep it rich and yummy.
How To Make A Roux
A roux is fancy term for a simple thickening agent that you can use in any sauce, gravy, or stew.
In this white chicken chili recipe, we add onions to the pan to help them sauté down for extra flavor!
You’ll start by adding diced onion in butter and cooking on medium high heat.
Add garlic for a quick minute, then stir in the flour.
The flour will adhere to the onions and prevent it from making your roux lumpy!
Cut the heat to low and promptly whisk in the milk.
You will have a white sauce with a gravy like consistency which is a lovely thickening agent to add to your chili.
It’s time to pop the lid on the crock pot and let all of the ingredients hang out for a few hours!
Just before serving, gently stir in the sour cream for an extra layer of richness.
Yum!
Happy Chili Making My Friends!
Cheers for now!
<3 Ang
