White Chicken Chili

Here is a REALLY good recipe for white chicken chili that my sister and mom make a lot. It’s got a lot of flavor and the cheese in it makes it spicy. I forgot to garnish it for the picture, but you can garnish this with cheese, sour cream and jalapenos and serve it with tortilla chips. It’s delicious!
  • 5 cups of chopped cooked chicken (I boiled 4 chicken breasts for 30 minutes then shredded it)
  • 3 (1 oz) cans of Great Northern Beans, drained
  • 1 32 oz box of chicken broth
  • 1 16 oz jar of mild salsa
  • 1 8 oz package of Monterey Jack Cheese with peppers, cubed
  • 2 teaspoons ground cumin

Garnish: Cheddar cheese, sour cream and jalapenos

In a 6 quart slow cooker, combine chicken, beans, broth, salsa, cheese and cumin. Cover and cook on high for 3 hours stirring occasionally. Reduce heat to low; simmer 2 hours stirring occasionally. Serves 10-12 people.

Note: My sister used an 8-hour low setting and it worked well for her.

3 Responses to White Chicken Chili

  1. Diana Hatcher January 18, 2011 at 5:05 pm #

    I imagine different types of salsas can totally change the flavor. Do you have a salsa brand that you prefer to use with this recipe?

    • Heather January 18, 2011 at 8:15 pm #

      Mild Pace Picante Sauce, but it’s the cheese that really gives it the kick. Let me know what you think about it. Okay, I am salivating just thinking about it. Yum.

  2. Diana Hatcher January 31, 2011 at 8:27 pm #

    I made the chicken chili and LOVED it! Thanks for posting a great recipe.

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