White Chicken Chili

8 servings


4 hours 15 minutes

total time


1 ½ lbs. chicken breasts (chicken thighs work great in this recipe too)

30 oz. Cannellini Beans (two 15-oz. cans drained, can use great northern beans)

8 ¾ oz. can whole kernel corn (drained well or two cups of frozen corn)

30 oz. chicken broth OR chicken stock (two 15-oz. cans or 4 cups water and 2 chicken boullion cubes)

4 oz. can fire roasted green chiles (or 1 diced poblano pepper)

1 cup sweet yellow onion (diced)

1 tsp. salt

¼ tsp. pepper

1 tsp. chili powder

1 tsp. cumin

½ tsp. oregano

½ tsp. garlic powder

220g light sour cream (ADD AT THE END OF THE COOKING TIME)

⅛ cup minced cilantro (ADD AT THE END OF THE COOKING TIME)


Add the chicken, beans, corn, chicken broth, green chiles, onion, chili powder, cumin, oregano, garlic powder, salt and pepper to the slow cooker. WAIT TO ADD THE SOUR CREAM AND CILANTRO. Stir.

Place the lid on the slow cooker. Cook on HIGH for 4 hours or LOW for 8 hours.

When the cooking time is done, shred the chicken with two forks.

Add the sour cream and cilantro. Stir.

Serve and enjoy!


Serving Size



278 kcal

Total Fat

9 g

Saturated Fat

4 g

Unsaturated Fat


Trans Fat



69 mg


1047 mg

Total Carbohydrate

27 g

Dietary Fiber

7 g

Total Sugars

3 g


27 g

8 servings


4 hours 15 minutes

total time
Start Cooking