A white chicken chili recipe with slow-cooked creamy great northern beans, tender chicken and tons of smoky southwest flavor!
JUMP TO RECIPEChili is sort of a hobby of mine (see below for a list of different recipes I’ve tried!). I love to experiment with new recipes so this weekend I made a white chicken chili.
I cooked ‘er low and slow and served it all with a hot skillet of cornbread. It took the chill right off my bones AND I had enough left over to pop in the freezer for the next time I need to get warm and cozy.
I love that this recipe is truly homemade but it's not fussy or hard to make. You can love on it all day while your house smells amazing and everyone that comes through asks what smells so good?!
4 REASONS I LOVE THIS CHILI RECIPE
- Using the dried great Northern beans makes for super creamy chili and if you get the Hurst's brand beans they come with a seasoning packet that gives the chili tons of smoky flavor.
- This is BEAUTIFUL to serve with the ribbons of shredded cheese and fresh cilantro on top. Add some avocado slices and sour cream and it's down-right sexy!
- This recipe freezes beautifully! I freeze it in quart-sized freezer bags up to 3 months. I usually defrost in the fridge then heat on the stove (but the microwave works fine too!).
- It's just different. It's creamy and subtle without the twang of tomatoes or toothy texture of ground beef found in traditional chili.
INGREDIENTS FOR WHITE CHICKEN CHILI
- 1 bag Hurst’s Great Northern Beans (see notes below)
- 6 cups chicken broth
- 1 1/2 cups water
- 1 large onion, diced
- 4 large bone-in, skin-on chicken breasts
- 1/2 teaspoon black pepper
- 1 4.5-oz. can green chiles
- 2 teaspoons cumin
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1 1/2 teaspoons dried oregano
- 1/4 teaspoon white pepper
- 1 cup chopped fresh cilantro
- Monterrey Jack cheese, shredded (to serve)
3 RECIPE NOTES & TIPS
- If you can’t find the Hurst’s Great Northern HamBeens , try their Pinto Beans or order online
- You can also substitute 2 heaping cups dried great northern beans, add more salt to taste and a few teaspoons of Liquid Smoke. You can also add a smoked turkey leg when cooking the beans to get some of that yummy smoky flavor.
- I do not recommend using boneless, skinless chicken breasts. You need the fat from the skin and flavor from the bones. If you use them anyway don’t fuss at me if your chili is bland or your chicken is dry 😉
MORE CHILI RECIPES TO TRY
BIG BATCH Beef & Bean Chili - A slow-cooked chili recipe with ground beef and layered flavors made with a 15-bean mix of dried beans that adds tons of variety and texture that's perfect for feeding a crowd or stocking the freezer.
Buffalo Chicken Chili - All the great taste of Buffalo hot wings (even the celery and ranch!) in an easy chili recipe with layers and layers flavor.
Slow Cooker Chicken Chili - Chicken simmers low and slow in your crock pot with a medley of beans for perfectly seasoned and tender chicken chili.
The BEST Chili Mac - A hearty pasta recipe that combines chili with macaroni & cheese using ground beef, chili beans, noodles and gobs of gooey cheese.
Really Easy Homemade Chili - A thick and hearty chili recipe with ground beef and the perfect amount of beans and spices for the best pot of chili around!
Slow Cooker Chipotle Steak Chili - A crock pot chili recipe with tender steak, smoky chipotle peppers, Mexican spices and the perfect blend of beans.
Recipe for White Chicken Chili
White Chicken Chili
A white chicken chili recipe with slow-cooked creamy great northern beans, tender chicken and tons of smoky southwest flavor!
Ingredients
- 1 20-oz. bag Hurst’s Great Northern HamBeens
- 6 cups chicken broth
- 1 1/2 cups water
- 1 large onion, diced
- 4 large bone-in, skin-on chicken breasts
- 1/2 teaspoon black pepper
- 1 4.5-oz. can green chiles
- 2 teaspoons cumin
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1 1/2 teaspoons dried oregano
- 1/4 teaspoon white pepper
- 1 cup chopped fresh cilantro
- Monterrey Jack cheese, shredded (to serve)
Instructions
- Combine beans (with seasoning packet), chicken broth, water and onion in a large pot or Dutch oven and stir well. Arrange chicken breasts on top of beans then sprinkle with black pepper. Heat until boiling then reduce heat and simmer, covered, for 1.5 hours. Remove chicken, cover tightly and set aside.
- Add green chilies, cumin, garlic, salt, oregano and white pepper then stir well. Cover and continue cooking for 30 minutes or until beans are tender.
- Remove skin and bones from chicken then chop or shred chicken into bite-sized pieces. Add chicken to chili and continue cooking for 15 minutes. Just before serving, stir in fresh cilantro (save a little to garnish if desired).
- Serve with shredded Monterrey Jack cheese. Sliced avocado and/or sour cream would be great additions too!
Notes
- If you can’t find the Hurst’s Great Northern HamBeens order them online or substitute 2 heaping cups dried great northern beans (add more salt to taste and consider adding a few teaspoons of Liquid Smoke or throwing in a smoked turkey leg to get some of that yummy smokey flavor).
- I do not recommend using boneless, skinless chicken breasts. You need the fat from the skin and flavor from the bones. If you use them anyway don’t fuss at me if your chili is bland or your chicken is dry 😉
Yes, I do live fairly close to you (in the grand scheme of things) and yes, the SC weather has gone crazy. Blooms on the cherry trees. Fireplace going. All at the same time. A day in the 40s this week. And I think I heard that we are looking for an 80 degree day next week. Mercy! This chili looks yummy. Saving it for a cold day--whenever that might be. July?
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