Mom's White Chicken Chili
User Reviews
4.4
-
Prep Time
10 mins
-
Cook Time
4 hrs
-
Total Time
4 hrs 10 mins
-
Servings
10 servings
-
Course
Main Course
-
Cuisine
American
Mom's White Chicken Chili
Description
This recipe begins with combining drained cannellini beans and diced green chiles in a slow cooker, along with chicken whether pre-cooked rotisserie or added raw to cook in the chili. Meanwhile, a roux is prepared by melting butter and cooking diced white onion, then incorporating flour and gradually whisking in chicken broth until thickened. This flavorful broth mixture is combined with the beans and chiles in the slow cooker.
Ground cumin adds distinctive warmth and depth, while shredded chicken integrates protein and heft. Slow cooking for several hours on low melds flavors and tenderizes ingredients. As a finishing touch, shredded Monterey Jack cheese and sour cream are stirred in for creaminess and tang. Optional hot sauce can add heat to taste. The chili is traditionally served with tortilla chips, providing a crisp contrast to the thick, stew-like consistency.
Alternatively, the chili can be made on the stove top by simmering the ingredients for 20 to 30 minutes instead of using a slow cooker. Cooking chicken breasts directly in the chili is supported, with shredding performed after cooking before returning the meat to the chili.
The recipe is flexible regarding chicken choice and serving style but focuses on a creamy, bean-rich chili with mild heat and smooth texture from the dairy additions.
Ingredients
- 6 (15 ounce) cans cannellini bean drained and rinsed, or Great Northern beans
- 2-3 (4 ounce) cans diced green chiles
- 1/2 /2 cup butter
- 1 white onion diced finely
- 1/2 /2 cup flour
- 4 cups chicken broth (I like to use Better than Bouillon chicken base with water)
- 3 teaspoons cumin ground
- 2-3 cups chicken or cook chicken breasts in chili - see note, shredded rotisserie
- 2 cups Monterey jack cheese or Mexican blend cheese, shredded
- 1 cup sour cream
- dash of hot sauce (optional)
Instructions
- In a 6-8 quart slow cooker, add the beans and chiles. (Note: If you are cooking chicken breasts in the chili instead of using rotisserie you add it here.)
- In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and cook until soft. Sprinkle the flour in the pot and continue to cook for 1-2 minutes. Slowly whisk in the chicken broth and cook until thickened. Pour liquid into the slow cooker and stir to combine.
- Add the cumin and rotisserie chicken. Cook on low for 4-6 hours. (Note: If you are cooking chicken breasts in the chili instead of using rotisserie you remove the chicken and shred it here and return to the slow cooker.)
- Before serving, stir in the cheese and sour cream. Add hot sauce if desired. Serve with tortilla chips.
- To make on the stove top: Simmer for 20-30 minutes instead of the slow cooker.
Notes
- Place 1 pound boneless skinless chicken breasts at the bottom of the slow cooker with chili ingredients on top to cook chicken in the chili.
- After slow cooking, remove chicken breasts to shred, then return to chili before serving.
User Reviews
Overall Rating
4.4
You'll Also Love
