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White Chicken Chili a Perfect Slow Cooker Recipe

By Elaine Mellen

Posted on January 3, 2017

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

Ingredients:

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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Directions:

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.