Real Recipes From Real Home Cooks ®

killer white chili

(7 ratings)
Blue Ribbon Recipe by
Suzanne Mills
Huntsville, AL

This white chili has won me many awards whenever I have entered it in contests. It's the perfect balance of flavors and pairs beautifully with some good old fashioned 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
(7 ratings)
yield 6 serving(s)
prep time 20 Min
cook time 6 Hr
method Slow Cooker Crock Pot

Ingredients For killer white chili

  • 1 lb
    dry navy beans
  • 5 c
    chicken broth
  • 1/4 c
  • 2 lb
    chicken breast, diced
  • 2 Tbsp
    minced garlic
  • 1-1/2 c
    diced onion
  • 1 c
    diced celery
  • 1 c
    diced green chilies
  • 2 Tbsp
  • 1 Tbsp
    dried oregano
  • 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 the beans. Cover with water and soak overnight. Drain.
  • Beans and chicken stock in a slow cooker.
    Add the drained beans to a 5-quart slow cooker with the chicken stock.
  • Sauté chicken and veggies in butter.
    Melt the butter in a large skillet. Add the remaining ingredients except the cream cheese and saute until the chicken is done.
  • All ingredients transferred to the slow cooker.
    Transfer everything to the slow cooker, using a bit of chicken stock to deglaze the pan and add that, too. (You really want this, as it adds just another depth of flavor to your chili).
  • Cooking chili for six hours.
    Cover and cook on low for 6 hours.
  • Cream cheese stirred into the chili.
    Just before serving, add the cream cheese and let it melt about 15 minutes.
  • Cream cheese stirred into the chili.
    Stir throughout the chili.