Go Back
–+ servings
killer white chili

Killer White Chili: Creamy Comfort for Cozy Nights

This killer white chili is a creamy, comforting dish perfect for chilly evenings and gathering friends and family.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 bowls
Course: Soups
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chili Base
  • 2 cups Dry Navy Beans Soaked overnight to shorten cooking time.
  • 6 cups Chicken Broth Vegetable broth as a substitute for vegetarian option.
  • 2 tablespoons Butter Can replace with olive oil.
  • 1 pound Chicken Breast, diced Substitute with turkey or tofu for variations.
  • 4 cloves Minced Garlic Fresh garlic is preferable.
  • 1 medium Diced Onion Yellow onion works best.
  • 1 cup Diced Celery Leeks can be a substitute.
  • 1 can Diced Green Chilies Use jalapeños for extra spice.
For the Seasoning
  • 2 teaspoons Cumin Ground coriander can be a substitute.
  • 2 teaspoons Dried Oregano Use fresh oregano if available.
  • 1 teaspoon White Pepper Black pepper can be substituted but alters appearance.
  • 1 teaspoon Black Pepper Adjust according to taste.
  • 1 teaspoon Red Pepper Flakes Omit for a milder chili.
For the Sweetness & Creaminess
  • 15.25 ounces Corn Fresh or frozen can be used.
  • 8 ounces Cream Cheese Substitute with non-dairy cream cheese for vegan options.

Equipment

  • Slow Cooker

Method
 

Step-by-Step Instructions for killer white chili
  1. Begin by soaking your dry navy beans overnight in a large bowl of water. This softens them and shortens cooking time, ensuring they cook evenly.
  2. In a spacious slow cooker, layer in the soaked beans alongside the chicken broth, butter, and diced chicken breast. Add the minced garlic, diced onion, diced celery, and diced green chilies to create a robust flavor base.
  3. Sprinkle in the cumin, dried oregano, white pepper, black pepper, and red pepper flakes for that signature spice, ensuring everything is well combined.
  4. Cover the slow cooker and set it to low for 6 hours. After that time, the beans should be tender, and the chicken will be cooked through.
  5. Carefully remove the chicken breast and shred it before returning it to the slow cooker, stirring gently to incorporate.
  6. Stir in the corn and cream cheese into the mixture, mixing until everything is well combined and heated through.
  7. Taste your chili and adjust the seasoning as necessary before ladling it into warm bowls. Serve with cornbread or tortilla chips.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 12gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 5 days; freeze for up to 3 months.

Tried this recipe?

Let us know how it was!