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White Chili with Chicken

User Rating 5 Star Rating (1 Review)


Scroll down to see more chicken chili recipes.


  • 2 cans (15 ounces each) Great Northern Beans, or use fresh cooked beans, drained
  • 1 1/2 cups chicken broth
  • 2 cloves garlic, minced
  • 1 cup chopped onion
  • 1 tbsp. ground white pepper
  • 1 tsp. salt
  • 1 tbsp. dried oregano
  • 1 tbsp. ground cumin
  • 1/2 tsp. ground cloves
  • 1 (7 oz.) can diced green chilies
  • 5 c. diced cooked chicken breast
  • 1 to 2 cups chicken broth
  • 1 small finely chopped jalapeno or serrano pepper (optional)
  • Flour tortillas
  • Condiments:
  • shredded Monterey Jack cheese or Mexican blend
  • sliced black olives
  • shredded lettuce
  • chunky salsa, purchased or homemade
  • sour cream
  • guacamole


In slow cooker, combine beans, 1 1/2 cups chicken broth, garlic, onion, white pepper, salt, oregano, cumin, cloves. Cover and cook on LOW for 4 to 6 hours. Stir occasionally. Stir in green chiles, chicken and 1 cup chicken broth. If more broth is desired, add more chicken broth. For hotter taste, add diced jalapeno or serrano pepper. Cover and simmer for 1 hour.
Serve with warmed flour tortillas and condiments.
Serves 4 to 6.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
this one is a winner!, Member quiltersammy

After neglecting my crock-pot for YEARS, I decided with cooler weather that it was time to use it again. This recipe is excellent and allows you to make additions to your taste. I diced up a couple of potatoes and added them. When it was done, about 20-30 minutes before serving, I thickened it with a couple of tablespoons of cornmeal. We loved it!

2 out of 2 people found this helpful.

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