Happy Tuesday, friends!
It’s DAY TWO of SOUP WEEK over here on my blog and because I like to keep you all on your toes, our second soup of the week is…a chili 😉 .
I could not encourage you guys to make a delicious and hearty bowl of goodness this week and not include one of THE MOST POPULAR RECIPES ON MY BLOG. Ever. Period. End of story.
I first shared my White Chicken Chili recipe on my 31st birthday…which was over 11 years ago. Since sharing that recipe over a decade ago, I can see on my end how it’s been revisited time and time again. Still to this day, I get emails, DMs and blog comment asking about it. I understand why everyone is a fan…it checks all the boxes! It’s easy. It’s prepared in the slow cooker. It uses chicken plus only a handful of other ingredients. It feeds a crowd. AND IT’S DELICIOUS! I’ve updated it over the years for my family, and it’s also now gluten-free 🙂 .
If you haven’t tried it yet, what are you waiting for? I’m telling you, it will be a family-fave that you return to time and time again!
So this is RECIPE #2 for SOUP WEEK. If you missed RECIPE #1, make sure you check out my TOMATO BASIL SOUP too!
Enjoy! xx
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White Chicken Chili
- Prep Time: 5 minutes
- Cook Time: up to 8 or 10 hours on low
- Total Time: 0 hours
- Yield: 4 to 6 (depending on how much you add in)
Description
The easiest and most delicious slow cooker soup for busy nights. Bonus, this recipe is easy to “tweak”. If you have a larger family, you don’t necessarily have to double every ingredient. Just add in more chicken and a bit more of whatever you guys love the most. It’s pretty impossible to mess this one up. Add it all in, turn on the slow cooker and forgot about it until dinnertime!
Ingredients
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1 pound boneless, skinless chicken breast (we always use about three pounds now for our family of six)
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1 onion, chopped
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1 can cream of chicken soup (use g-free chicken or mushroom if you don’t eat gluten)
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1 cup tomatillo or green chile salsa (using more chicken? add more!)
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1 can chopped green chiles (using more chicken? add another can!)
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1 can white northern beans, drained
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1 cup water or chicken stock (using more chicken? add a bit more!)
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Pepper Jack Cheese, cilantro, diced avocado and/or Chopped Green Onions to garnish
Instructions
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In your slow cooker, layer chicken, onion, soup, salsa, green chiles, beans and water. Cover and cook on low 6 to 8 hours (or on high 3 to 4 hours).
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Remove lid and take two forks and shred chicken up right inside the slow cooker.
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Ladle into bowls and garnish with cheese, cilantro, avocado and/or onions.
That’s it! You pile everything in, ignore it all day and then it’s ready for you at dinner time.
Rosemary Q says
This is the best! It has become a tradition to make this every Halloween since you first posted the recipe.
Mix and Match Mama says
Awwwww! Well this makes me SO HAPPY!!!
Brooke Bennett says
Making this tonight and I had all the ingredients on hand!
Connie says
Is it really spicy?
Mix and Match Mama says
Not at all!
Courtney says
I actually made your sausage + corn chowder tonight! One of my family’s faves for at least 12 years now! I always make it the half milk/half broth method, but tonight I had leftover sausage gravy from biscuits & gravy I made this weekend so I adapted the recipe. I sautéed the onion in evoo, then added the potatoes and broth and simmered until the potatoes were semi-soft. Added the gravy and corn, simmered for another 10ish minutes. Worked like a charm! All happy tummies on this cold, rainy night!
Mix and Match Mama says
Yay!! This makes me SO happy!!
Stacey Mazurek says
I’m not sure this is my favorite recipe. It didn’t have much flavor. Also, you should cook the onions before putting them into the crock pot. It needs something, maybe hot sauce or garlic. It also needs salt and Pepper
Mix and Match Mama says
Feel free to add hot sauce! That would be a simple fix for those who want things more flavorful 🙂 .