Name: White Chicken Chili
Prep time: 30 min
Cook time: 420 min
Ingredients: 1 150g Medium Onion, diced; 4 12g Garlic Cloves, chopped; 1 Can Green Chilis; 1 Can Sweet Corn; 1 Can Cannellini Beans; 1 Can Great Northern Beans; 1 tsp Ground Cumin; 1 tsp Chili Powder; 1/2 tsp Salt; 1/2 tsp Pepper; 1 tsp Oregano; 1/2 tsp Cayenne; 1-2 Lbs Chicken Thighs

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White Chicken Chili

A hearty light bodied, rich, comforting chili made with chicken thighs, white beans, and green chilies. Perfectly spiced, lighter than beef chili, and easy to make with 30 minutes of one pot prep!

Print Recipe

Prep Time 30

Cook Time 7

Servings: 4 Adults

Course: Main Course

Cuisine: American

Ingredients Equipment Method

Ingredients

1 150g Medium Onion, diced
4 12g Garlic Cloves, chopped
1 Can Green Chilis
1 Can Sweet Corn
1 Can Cannellini Beans
1 Can Great Northern Beans
1 tsp Ground Cumin
1 tsp Chili Powder
1/2 tsp Salt
1/2 tsp Pepper
1 tsp Oregano
1/2 tsp Cayenne
1-2 Lbs Chicken Thighs

Optional finishing toppings: sour cream, shredded cheese, fresh cilantro, lime wedges

Equipment

Slow Cooker
Cutting Board
Knife

Method

Chop 1 medium onion and mince 4 cloves garlic → add both to the slow cooker.
Add 1 cup canned sweet corn (about ½ of a 15-oz can, drained).
Add 1 can (4 oz) diced green chilies.
Add 2 cans (15 oz each) Great Northern or cannellini beans, drained and rinsed.
Sprinkle in 1 tsp cumin, 1 tsp oregano, ½ tsp chili powder, ½ tsp cayenne (optional), plus salt and pepper to taste.
Pour in 4 cups chicken broth and stir lightly to combine.
Place 2 lbs boneless, skinless chicken thighs on top; gently press so they’re mostly submerged.
Cover and cook on Low 6–7 hours or High 3–4 hours, until chicken is tender.
Remove chicken, shred with two forks, and return to the slow cooker.
Stir, taste, and adjust seasoning as needed.
Serve hot with toppings: sour cream, shredded cheese, fresh cilantro, lime wedges.

White chicken chili