Award-Winning White Chicken Chili Recipe
Award-Winning White Chicken Chili brings comfort and bold flavor together in every spoonful. Slow-cooked to perfection, this creamy chili features tender chicken, mild green chiles, and hearty beans that create a rich, satisfying base for a cozy meal.
A blend of taco seasoning and pepper Jack cheese delivers just the right balance of spice and creaminess. The slow cooker does the work, allowing flavors to meld beautifully while filling your kitchen with an irresistible aroma.
Perfect for weeknight dinners or game-day gatherings, this celebrated recipe has won over judges and guests alike. Serve it with warm bread or crisp tortilla chips for a crowd-pleasing dish that’s sure to impress.
Award-Winning White Chicken Chili Ingredients
Chicken Breast – The heart of the chili, providing tender, juicy bites that soak up every layer of creamy, spiced flavor.
Great Northern Beans – Velvety and mild, these beans add comforting heft and a smooth, hearty texture.
Green Chiles – Gentle heat and bright, smoky notes create a subtle kick that elevates the chili’s depth.
Pepper Jack Cheese – Melts into the broth, lending a creamy finish with a hint of lively spice.
Taco Seasoning – A balanced blend of spices that infuses the dish with savory warmth and irresistible aroma.
Recipe Tips
1. Build Layers of Flavor Early
Combine the broth, cream of chicken soup, green chiles, and taco seasoning in a separate bowl before adding to the slow cooker. This simple step ensures the spices are evenly distributed, creating a richer, more balanced flavor throughout the chili.
2. Shred Chicken for Better Texture
After cooking, shred the chicken rather than leaving it in chunks. Shredded chicken absorbs the creamy broth, allowing every bite to be tender and infused with the chili’s signature spice and creaminess.
3. Adjust Creaminess to Taste
For a thicker, creamier finish, stir in extra sour cream or a small handful of additional pepper Jack cheese at the end. Prefer a lighter version? Use low-fat sour cream or skip the extra cheese to keep it silky but less rich.
What to Serve with Award-Winning White Chicken Chili
Pair this hearty chili with warm, crusty bread to soak up the flavorful broth. A side of buttery cornbread adds a touch of sweetness that balances the gentle heat of the green chiles. For a fresh contrast, serve with a crisp green salad tossed in a zesty vinaigrette. Each option complements the creamy texture and mild spice, making every bowl more satisfying.
FAQ
Q1: Can I use chicken thighs instead of breasts?
Yes, boneless, skinless thighs provide a slightly richer flavor and stay juicy during the long cooking time.
Q2: How can I make it spicier?
Add extra chopped green chiles, a diced jalapeño, or a pinch of cayenne pepper to increase the heat.
Q3: Is it possible to cook this on High?
Yes, cook on High for about 4–5 hours, but check the chicken’s internal temperature to ensure it reaches 165°F (74°C).
Q4: Can I freeze leftovers?
Absolutely. Cool completely, then store in airtight containers for up to three months. Thaw overnight in the refrigerator before reheating gently on the stovetop.
Award-Winning White Chicken Chili
Ingredients
Method
- Assemble all ingredients before starting to ensure an organized preparation process.
- Arrange the chicken, beans, and corn evenly in the base of a slow cooker.
- In a separate mixing bowl, whisk together the chicken broth, condensed soup, chopped green chiles, and taco seasoning. Pour this combined mixture evenly over the layered ingredients.
- Cover and cook on the Low setting for 8 to 10 hours, or until the chicken reaches an internal temperature of at least 165°F (74°C), with clear juices and no pink remaining.
- Remove the chicken and place it on a cutting board. Shred or cut into bite-sized pieces, then return it to the slow cooker.
- Stir in the sour cream and shredded pepper Jack cheese. Cover again and cook on Low for an additional 3 to 5 minutes, allowing the cheese to melt and the chili to thicken slightly.
