The best killer white chile

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This simple white chicken chili is filled with flavors from delicious cannellini beans, tender chicken and a rich, creamy broth. It’s so comforting on a cold night, but bright enough to enjoy even when the sun is at its peak.

Cook time: 6 Hr  Prep time: 20 Min  Serves: 12


  • 1 pound of white beans, dry
  • 5 tbsp. chicken broth
  • 1/4 teaspoon butter
  • 2 tablespoons chopped garlic
  • 1-1/2 c onions, diced
  • 1 c celery, diced
  • 1 c green chilies, diced
  • 2 lb chicken breast, diced
  • 2 tablespoons cumin
  • 1 tablespoon dried oregano
  • 1 teaspoon of white pepper
  • 1/2 teaspoon black pepper
  • 1 teaspoon red pepper flakes
  • 1 can of corn
  • 8 oz. cream cheese


  • Wash beans. Cover with water and soak overnight.
  • Place beans in a 5-quart Crock-Pot with the chicken stock.
  • In a skillet, melt butter. Sauté chicken and veggies until chicken is done.
  • Transfer all to the Crock-Pot, using a bit of chicken stock to deglaze the pan (you really want this as it adds just another depth of flavor to your chili).
  • Cook on low for 6-hours, covered.
  • Just before serving, add cream cheese and let it melt for about 15-minutes.
  • Then stir it through your chili.