Award Winning White Bean Chicken Chili (Stove Top and Slow Cooker Instructions)
It feels good to finally get this chicken chili recipe written down, I’ve been referencing scribbled notes on multiple papers stuffed in our kitchen drawer to make this for years.
It’s true, I really did win a chili cook off with this white bean chicken chili- using the slow cooker version with packaged chili seasoning and cream of chicken soup. Since then, I’ve adapted the recipe to include gluten-free and diary-free options, all equally delicious.
I love that you can make the base of this chili gluten and dairy-free and then guests can make it their own by adding garnishes such as sour cream, cheese, crackers, tortilla chips, etc. and they can adjust the heat by adding red pepper flakes and/or jalapenos. This makes it easy in a house like ours where one person has dietary restrictions.
This is my favorite kind of recipe, it is so easy, works well for a weeknight and makes delicious leftovers. You can walk away and get other things done while it simmers, or put in the slow cooker, set it and forget it.
Award Winning White Chicken Chili
Ingredients
2 Tbsp olive oil (for stove top version)
1.5 pounds chicken, boneless and skinless breasts
1 medium sweet onion, chopped
1 green bell pepper, chopped
2 garlic cloves, minced
1 can (14 oz) of chicken broth
1 can of condensed cream of chicken soup, optional (leave out for gluten and dairy-free)
1 package of white chicken chili seasoning OR for gluten-free seasoning: 1.5 tsp salt, 1 tsp dried oregano, 1/2 tsp chili powder, 2 tsp cumin, 1 tsp red pepper flakes, 1 tsp garlic powder, 1 tsp onion powder
1 can (4 oz) diced green chilies with juice
1 can (11 oz) shoepeg corn, drained well
2 cans of Cannellini beans or other white beans, rinsed and drained
3 Tbsp lime juice (1-2 limes, depending on size)
1 Tbsp chopped cilantro and additional for garnish (optional)
Salt, pepper, red pepper flakes to taste
Optional Garnishes: sour cream, shredded cheese, pickled jalapenos, cilantro, red pepper flakes
Equipment
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Stove Top Directions
Prep time: 5 min | Cook time: 30 min | Total Time: 35 min | Servings: 6
1. Chop a medium yellow onion, one green bell pepper and mince two garlic cloves.
2. Heat olive oil over medium in a medium Dutch oven or stock pot and sauté the vegetables until soft.
3. Add the can of green chilis, can of corn, chili seasoning and stir.
4. Add the can of chicken broth, cream of chicken soup (optional, leave out for gluten and/or dairy-free) and stir to combine.
5. Stir in the beans and add the chicken, submerging the chicken in the broth.
6. Cover and simmer gently for 20 minutes (until chicken reaches 165 degrees F), flipping the chicken halfway through.
7. Remove the chicken and set aside on a cutting board.
8. This step is optional and depends on the consistency you would like your chili to have. If you would like a creamier chili, use an immersion blender and blend a small portion of the broth. If you don’t have an immersion blender, you can also do this by removing a cup of the broth and using a blender then returning it to the pot.
9. Chop or shred the chicken and return it back to the pot.
10. Simmer for another 5-10 minutes to reheat the chicken.
11. Taste the broth and adjust the seasonings adding salt and pepper or red pepper flakes to taste. Turn off the heat and stir in the lime juice and cilantro (optional). I recommend adding 1 Tbsp of lime juice at a time and tasting as you go.
12. Serve with crackers or tortilla chips. Optional garnishes: sour cream, shredded cheese, pickled jalapenos, cilantro, red pepper flakes.
Slow Cooker Directions
Prep time: 5 min | Cook time: 4.5-6 hrs | Total Time: 4.5-6 hours and 5 min | Servings: 6
1. Add chopped onion, chopped green bell pepper, chopped garlic, chicken broth, cream of chicken soup (optional, leave out for gluten and/or dairy-free), chili seasoning to the slow cooker and stir together.
2. Submerge the chicken in the broth.
3. Set to low and cook for 4-5 hours, making sure chicken is cooked through (at least 165 degrees F).
4. Remove the chicken to a cutting board.
5. Add the beans and corn to the broth and stir.
6. This step is optional and depends on the consistency you would like your chili to have. If you would like a creamier chili, use an immersion blender and blend a small portion of the broth. If you don’t have an immersion blender, you can also do this by removing a cup of the broth and using a blender then returning it to the pot.
7. Shred or chop the chicken and return it to the slow cooker and stir.
8. Cook for an additional 30 minutes, up to an hour.
9. Taste the broth and adjust the seasonings adding salt and pepper or red pepper flakes to taste. Turn off the heat and stir in the lime juice and cilantro (optional). I recommend adding 1 Tbsp of lime juice at a time and tasting as you go.
10. Serve with crackers or tortilla chips. Optional garnishes: sour cream, shredded cheese, pickled jalapenos, cilantro, red pepper flakes.
