White Chicken Chili

White chicken chiliAs the snow thickens outside my door to over 5 inches deep, I definitely find myself craving something warm and savory to help keep the cold away. This chili was the perfect fix. I found the original recipe from Add a Pinch months ago and never found time to try it. With this weather settling in over us for what seems to be forever, I was finally prompted to try it out. Honestly, I was a bit skeptical at first, as white beans are not my favorite- but this recipe has me hooked. I wound up topping it with some shredded sharp white cheddar cheese and could not stop eating it. So good.


  • 4 skinless, boneless chicken breasts
  • 4 cups chicken stock
  • 2 cloves garlic, minced
  • 1 medium onion, diced
  • 1 (15-ounce) can white beans, with liquids from beans
  • 1 (4-ounce) can diced green chilis, with liquids from chilis
  • 2 teaspoon dried oregano
  • 2 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 2 teaspoon salt
  • 2 teaspoon ground black pepper
  • 2 tablespoons chopped fresh oregano
  1. Add chicken and chicken stock to slow cooker. Cook on high until chicken is cooked through and tender. The timing here varies greatly (mine takes about 2 hrs) from slow cooker to slow cooker. If yours does not get up to a high heat very quickly, you can do this part in a pan or Dutch oven. Shred with forks once tender.
  2. Add garlic and onion to slow cooker, white beans, green chilis, dried oregano, cumin, chili powder, salt, pepper, and chopped fresh oregano. Stir until well-combined. Taste for flavor and adjust to your preference.
  3. Continue cooking for approximately 2 hours. Remove from heat and serve.