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+ servings
killer white chili

Killer White Chili that Will Warm Your Heart and Soul

A comforting and creamy killer white chili that is easy to make and sure to please everyone at the table.
Prep Time 15 minutes
Cook Time 6 hours
Resting Time 15 minutes
Total Time 6 hours 30 minutes
Servings: 6 servings
Course: Soups
Cuisine: American
Calories: 350

Ingredients
  

For the Base
  • 1 cup Dry Navy Beans Soak overnight for better digestion.
  • 4 cups Chicken Broth Opt for low-sodium versions.
  • 2 tbsp Butter Can be swapped with oil.
  • 1 lb Chicken Breast (diced) Thighs can add more flavor.
For the Veggies
  • 4 cloves Minced Garlic Fresh garlic is stronger.
  • 1 cup Diced Onion Use yellow or white onions.
  • 1 cup Diced Celery Omit for a smoother texture.
  • 1 can Diced Green Chilies Swap with jalapeños for more heat.
For the Seasoning
  • 2 tsp Cumin Try smoked cumin for depth.
  • 1 tsp Dried Oregano Mexican oregano can elevate flavor.
  • 1/2 tsp White Pepper Can substitute with black pepper.
  • 1/2 tsp Black Pepper Adjust according to taste.
  • 1/2 tsp Red Pepper Flakes Use sparingly based on spice preference.
For the Sweetness & Creaminess
  • 15.25 oz Corn Canned or frozen works.
  • 8 oz Cream Cheese Consider replacing with Greek yogurt.

Equipment

  • Slow Cooker

Method
 

Step-by-Step Instructions
  1. Soak the navy beans overnight. Drain and rinse them before adding to slow cooker.
  2. In slow cooker, combine chicken broth, diced chicken, minced garlic, diced onion, diced celery, and green chilies. Stir in cumin, oregano, white pepper, and black pepper.
  3. Gently fold in soaked navy beans and corn, ensuring they are evenly distributed.
  4. Cover with lid and set to low for 6 hours.
  5. 15 minutes before serving, mix in cream cheese until melted and combined.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 30gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 3gVitamin A: 10IUVitamin C: 15mgCalcium: 4mgIron: 15mg

Notes

For best flavor, let the chili sit after cooking. Tastes even better the next day.

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