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Award-Winning White Chicken Chili

Award-Winning White Chicken Chili

This award-winning white chicken chili delivers a rich, comforting flavor and is ideally suited for slow cooking. Recognized in numerous chili competitions, it is a dependable crowd-pleaser and a convenient option for both casual meals and special gatherings.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 4 People
Course: Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 ¼ pounds skinless boneless chicken breast
  • 2 cans 15 ounces each great northern beans
  • 1 can 15 ounces white corn, drained
  • 1 can 10.5 ounces condensed cream of chicken soup
  • 1 can 14 ounces chicken broth
  • 1 packet 1.25 ounces taco seasoning
  • 1 can 4 ounces chopped green chile peppers
  • ½ cup sour cream
  • ½ cup shredded pepper Jack cheese to taste

Method
 

  1. Assemble all ingredients before starting to ensure an organized preparation process.
  2. Arrange the chicken, beans, and corn evenly in the base of a slow cooker.
  3. 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.
  4. 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.
  5. Remove the chicken and place it on a cutting board. Shred or cut into bite-sized pieces, then return it to the slow cooker.
  6. 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.

Notes

When using pre-cooked, chopped chicken, reduce the Low cooking time to approximately 3 to 4 hours.