White Chicken Chili a Perfect Slow Cooker Recipe


I made this White Chicken Chili in a slow cooker which mellowed the flavors to perfection. The aromas that fill your home are divine. An amazing winter recipe!

My white chicken chili is perfect for a large crowd, or to freeze in individual containers for quick meals when you have no time to cook!  Its great without, but for a little kick I added tequila! Best served with fresh Italian bread and a mixed green salad.


White Chicken Chili



  • 3 cans (14.5 ounces each) white beans
  • 1 medium jalapeno pepper, minced
  • 2 medium poblano peppers, chopped
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • Kosher salt
  • Freshly ground black pepper
  • 1 tablespoon ground cumin
  • 1 1/2 teaspoons ground coriander
  • 1 teaspoon ancho chili powder
  • 1 rotisserie chicken, skin removed and meat chopped into cubes
  • 4 cups low-sodium chicken broth
  • 1/4 cup tequila
  • 2 limes, juiced, plus lime wedges for serving
  • 1/4 cup chopped cilantro leaves
  • Sour cream, for topping (optional)
  • Tortilla chips, coarsely crushed, for topping (optional)


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1.  Drain and rinse the canned white beans.

2.  In a food processor puree half of the beans until smooth.

3. In a slow cooker bowl place the whole and puree beans, peppers, onions, garlic, seasonings, and chicken. Stir to mix together.

4.  Combine chicken broth, tequila, and lime juice in a bowl. Pour over chicken mixture in slow cooker.

5. Cook on low for 5 hours.

6. Serve the chili in individual bowls topped with a dollop of sour cream, crushed tortilla chips, and lime wedges. All toppings optional, because this chili is so good even without toppings.






More from the chef: GoodDinnerMrsMellen.com and GoodDinnerMrsMellen.blogspot.com




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