Award-Winning White Chicken Chili
Serves 10

This crockpot white chicken chili recipe is easy to make in your slow cooker. It's won several chili competitions and is a definite crowd-pleaser!


1 (14 ounce) can chicken broth

1 (10.5 ounce) can condensed cream of chicken soup

1 (4 ounce) can chopped green chile peppers

1 (1.25 ounce) package taco seasoning

1 ¼ pounds skinless, boneless chicken breast

2 (15 ounce) cans great northern beans

1 (15 ounce) can white corn, drained

½ cup sour cream

½ cup shredded pepper Jack cheese, or to taste


Gather the ingredients.

Layer chicken, great northern beans, and corn in a slow cooker.

Mix chicken broth, condensed soup, chile peppers, and taco seasoning together in a bowl. Pour broth mixture over top.

Cover and cook on Low until chicken is no longer pink in the center and the juices run clear, 8 to 10 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Transfer chicken to a cutting board. Shred with two forks or cut into bite-sized pieces. Return to the slow cooker.

Stir in sour cream and pepper Jack cheese; cover and cook on Low until cheese is melted, 3 to 5 minutes.

Recipe Tip
If you use cooked, chopped chicken in Step 2, you can cook it on Low for 3 to 4 hours.

Nutrition Facts

Calories
179
Total Fat 8g Saturated Fat 4g Cholesterol 45mg Sodium 933mg Total Carbohydrate 13g Dietary Fiber 1g Total Sugars 1g Protein 15g Vitamin C 10mg Calcium 60mg Iron 1mg Potassium 192mg