Total Time
6hrs 30mins
Prep 30 mins
Cook 6 hrs

A delicious take on regular chili, this one is made with white beans and chicken in a chicken broth base. Serve with tortilla chips and topped with shredded Monterrey Jack cheese. My friends ask for it as soon as the weather cools off. Perfect for a cold fall day.

Ingredients Nutrition


  1. Poach 3-4 skinned and boned chicken breast halves in boiling water or broth. Cover and cook over medium heat for approximately 12 minutes or until done. Drain, cool and dice.
  2. Add all ingredients to a crock-pot and cook 4-8 hours.
  3. Top with shredded Monterrey Jack cheese and serve with tortilla chips instead of crackers.
Most Helpful

I've been wanting to try a white chili recipe for a long time and am happy that this was the one! Doubled the recipe using only 2 1/2 c chicken broth total (it was plenty) and only one can of grren chilies. Used ground chicken instead of cubed. Eliminated the red and green peppers because it seemed like it would look like a Christmas recipe...and it is April. Other than that, followed the recipe to a "T". :) This is definitely a keeper! Thank you Ranelle. Made for Spring PAC '09.

dogsandwoods April 04, 2009