killer white chili

★★★★★ 5
a recipe by
Suzanne Mills
Huntsville, AL

This white chili has likewise won me many awards whenever I have entered it in contests. It's the perfect balance of flavors that pairs beautifully with some good ole fashion corncake. Please enjoy!

Blue Ribbon Recipe

We can see why this white chicken chili has won so many awards. It has the perfect balance of spice and creaminess. Each bite just got better and better. Easy to make, whip up a batch when you're in the mood for comfort food.

— The Test Kitchen @kitchencrew
★★★★★ 5
serves 12
prep time 20 Min
cook time 6 Hr
method Slow Cooker Crock Pot

Ingredients For killer white chili

  • 1 lb
    navy beans, dry
  • 5 c
    chicken broth
  • 1/4 c
  • 2 Tbsp
    garlic, minced
  • 1-1/2 c
    onions, diced
  • 1 c
    celery, diced
  • 1 c
    green chilies, diced
  • 2 lb
    chicken breast, diced
  • 2 Tbsp
  • 1 Tbsp
    oregano, dried
  • 1 tsp
    white pepper
  • 1/2 tsp
    black pepper
  • 1 tsp
    red pepper flakes
  • 1 can
    corn (15.25 oz)
  • 8 oz
    cream cheese

How To Make killer white chili

  • Soaking beans.
    Wash beans. Cover with water and soak overnight.
  • Beans and chicken stock in a slow cooker.
    Place drained beans in a 5-quart Crock Pot with the chicken stock.
  • Sauté chicken and veggies in butter.
    In a skillet, melt butter. Sauté chicken and veggies until chicken is done.
  • All ingredients transferred to the slow cooker.
    Transfer all to the Crock Pot, using a bit of chicken stock to deglaze the pan (you really want this as it adds just another depth of flavor to your chili).
  • Cooking chili for six hours.
    Cook on low for 6-hours, covered.
  • Cream cheese stirred into the chili.
    Just before serving, add cream cheese and let it melt for about 15-minutes.
  • Cream cheese stirred into the chili.
    Then stir it through your chili.