My mother’s White Chicken Chili recipe is simple, creamy, and spicy. It may be made a slow cooker or on the range. Really delicious, it carries a nice flavor
- 6 (15 ounce) cans great Northern beans drained and rinsed
- 3 (4 ounces) cans diced green chiles
- 1/2 cup butter
- 1 white onion diced finely
- 1/2 cup flour
- 4 cups chicken broth (I like to use Better than Bouillon chicken base with water)
- 3 teaspoons ground cumin
- 2-3 cups shredded rotisserie chicken (or cook chicken breasts in chili – see note)
- 2 cups shredded Monterey Jack cheeses (or Mexican blend cheese)
- 1 cup sour cream
- dash of hot sauce (optional)
In a 6-8 quart slow cooker, add the beans and chiles. (Note: If you are cooking chicken breasts in the chili instead of using rotisserie you add it here.)
In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and cook until soft. Sprinkle the flour in the pot and continue to cook for 1-2 minutes. Slowly whisk in the chicken broth and cook until thickened. Pour liquid into the slow cooker and stir to combine.
Add the cumin and rotisserie chicken. Cook on low for 4-6 hours. (Note: If you are cooking chicken breasts in the chili instead of using rotisserie you remove the chicken and shred it here and return to the slow cooker.)
Before serving, stir in the cheese and sour cream. Add hot sauce if desired. Serve with tortilla chips.
To make on the stovetop: Simmer for 20-30 minutes instead of the slow cooker.
If you want to cook your own chicken, add 1 pound of boneless skinless chicken breasts at the bottom of your slow cooker with chili ingredients on top. Cook for 4-6 hours as directed then shred chicken and return to the chili.