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White Chicken Chili

This simple white chicken chili can be cooked in the slow cooker or on the stove top. It is packed full of flavor with shredded chicken, corn, white beans, and more. Top it with tortilla strips, avocado, and cilantro!


  • 1 cup chopped onion (chopped)
  • 1 TBS minced garlic (minced)
  • 4 cups shredded chicken* (shredded)
  • 6 cups chicken broth
  • 2 cans white beans (drained and rinsed)
  • 7 oz can can diced green chiles
  • 1 can corn (drained)
  • 2 tsp cumin
  • 1 tsp oregano
  • 1 1/2 tsp coriander
  • 1/2 tsp cayenne pepper
  • 1 tsp salt
  • 1/2 cup sour cream
  • 1/2 cup cheese** (shredded)

Optional Toppings:

  • cilantro
  • avocado
  • tortilla strips
  • shredded cheese
  • sour cream


For the Stovetop:

  • Saute your onion and garlic for about 5 minutes with a little oil over medium heat, stirring occasionally.
  • Add in your shredded chicken, chicken broth, white beans, green chiles, corn, and spices. Allow to simmer for about 30 minutes.
  • Add in your sour cream and cheese and stir to combine. Simmer for another 10 minutes.
  • Serve with your choice of toppings.

For the Slow Cooker:

  • Put all ingredients; onion, garlic, raw chicken breasts, chicken broth, white beans, green chiles, corn and spices into your slow cooker. Stir together.
  • Cook on low for about 6-7 hours (or as long as you need to)
  • Remove chicken breasts from slow cooker and shred with 2 forks.
  • Return shredded chicken to slow cooker.
  • Stir in your sour cream and cheese.
  • Cook for another 30 minutes.
  • Serve with your choice of toppings.


*or 2-3 raw large chicken breasts
**I've used mozzarella or cheddar