White Chicken Chili

Lorena Deiters


After a difficult pregnancy and extended hospital stay, I brought my baby girl home to a fridge full of care packages from many wonderful friends. Our fridge was full of ready-to-heat meals to make our homecoming easier for my growing family. One of our favorites was white chicken chili courtesy of one of my husband's co-workers. It was even better the second day!

When I requested the recipe, I got a list of ingredients with the following directions: Dump. Heat. Serve. It truly can be that simple, but I've altered the recipe to make it "second-day tasty" the first day I make it.

My family likes this recipe mild. If you prefer spicier chili, double the spices for added flavor.

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10 Min


6 Hr


48 oz
great northern beans
16 oz
thick salsa
Up to 2 lb
cooked cubed or shredded chicken
8 oz
finely shredded sharp cheddar cheese
1 tsp
1/2 tsp
chili powder
1/2 tsp
white pepper
1 1/2 c
chicken broth
avocado (optional)
tortilla chips (optional)

Directions Step-By-Step

Combine everything except the beans in a crockpot and simmer on high heat for 4 hours or low heat on 6-8 hours, until cheese melts completely.
Add beans and simmer until heated through, less than an hour. (Saving the beans for this last step keeps them from becoming mushy.)
Serve with a slice of avocado on top and a side of tortilla chips.
If this is too much work: Dump. Heat. Serve. :)

About this Recipe

Regional Style: Mexican
Other Tags: Quick & Easy, For Kids