Mom’s White Chicken Chili

This comforting and creamy White Chicken Chili is a family favorite that’s perfect for a cozy dinner or feeding a crowd. Made with tender chicken, mild green chiles, and a blend of hearty beans, this chili is rich and flavorful. The addition of Monterey Jack cheese and sour cream gives it a luxurious creaminess, while a dash of hot sauce adds just the right amount of heat. Whether you prepare it in a slow cooker for hands-off convenience or simmer it on the stove, this chili is sure to warm you up on even the coldest days.

Ingredients:

• 6 (15-ounce) cans cannellini or Great Northern beans, drained and rinsed
• 2-3 (4-ounce) cans diced green chiles
• 1/2 cup butter
• 1 white onion, finely diced
• 1/2 cup all-purpose flour
• 4 cups chicken broth (using Better Than Bouillon chicken base with water adds extra flavor)
• 3 teaspoons ground cumin
• 2-3 cups shredded rotisserie chicken (or substitute with cooked chicken breasts—see notes)
• 2 cups shredded Monterey Jack cheese (or Mexican blend cheese)
• 1 cup sour cream
• Dash of hot sauce (optional, for added heat)
• Tortilla chips, for serving

Instructions:

1. Prepare the Slow Cooker:

• In a 6-8 quart slow cooker, add the drained and rinsed beans and the diced green chiles. If you’re using raw chicken breasts instead of rotisserie chicken, add them here.

1. Cook the Onion Base:

• In a large pot or Dutch oven, melt the butter over medium heat. Add the finely diced onion and sauté until soft and translucent, about 5-7 minutes.
• Sprinkle the flour over the onions, stirring constantly to combine. Cook for 1-2 minutes to eliminate the raw flour taste.

1. Make the Broth:

• Gradually whisk in the chicken broth, ensuring there are no lumps. Continue cooking until the mixture thickens slightly, about 5 minutes.
• Pour the thickened broth mixture into the slow cooker and stir to combine with the beans and chiles.

1. Add Seasonings and Chicken:

• Stir in the ground cumin for a warm, earthy flavor. Add the shredded rotisserie chicken if using. If you added raw chicken breasts earlier, they will cook in the chili and be shredded later.

1. Cook the Chili:

• Cover the slow cooker and cook on low for 4-6 hours. If using raw chicken breasts, remove them after cooking, shred them with two forks, and return the shredded chicken to the slow cooker.

1. Finish the Chili:

• About 15 minutes before serving, stir in the shredded cheese and sour cream until the cheese is melted and the chili is creamy. Add a dash of hot sauce for an extra kick if desired.

1. Serve:

• Serve the White Chicken Chili hot, garnished with tortilla chips on the side for a crunchy contrast.

Stovetop Instructions:

• To make this chili on the stove, follow the same steps in a large pot or Dutch oven, simmering the chili for 20-30 minutes instead of slow cooking.

Tips:

• Chicken Breasts vs. Rotisserie: If you prefer to cook the chicken in the chili, simply add the raw chicken breasts to the slow cooker with the beans and chiles. Once cooked, shred and return to the chili for the final simmer.
• Thickening the Chili: For a thicker chili, you can mash some of the beans before adding them to the slow cooker, or let the chili cook uncovered for the last hour to reduce the liquid.
• Customize Your Heat: The green chiles provide a mild heat, but if you like it spicier, use hotter chiles or add more hot sauce to taste.

This White Chicken Chili is a versatile and hearty dish that’s ideal for busy weeknights, game days, or any occasion when you want a warm and satisfying meal. The combination of tender chicken, creamy broth, and savory spices makes it a comforting dish that everyone will love.