White Chicken Chili

It’s summertime, and beyond the fact that the hectic factor in my house increases by about 5, it’s HOT in Charleston, so cooking every day is not an option. At all. Attempting to make one meal last at least two nights, my list of crockpot and freezer meals are my go-to as often as possible.

There’s this thing I like to do where I search for a recipe and then search for the same recipe over and over again and then take what I like about each one and come up with my own recipe. That’s what I did with this chili. I’ve made chicken chili before, and while it was ok, I wasn’t fully impressed, and even though The Husband swears that my weight loss plans have me “giving up on good food,” I definitely want to be impressed with my food! This time around I took what I liked about 4 different recipes and came up with a slap yo’ mama white chicken chili that I could eat for days! When I was putting it together The Husband was so lukewarm about it because we had just had (traditional) chili dogs two nights before, but by the end of dinner, he was a fan too, especially after I explained what kind of beans were in it. I mean, before this I didn’t even know there was such a thing as white kidney beans! I made it again when the Ladybug got here for the summer, and this dish became so popular that I had to double the recipe the next time it was requested!

This dish is delicious and crazy easy, and if you use one of my favorite cheats – chopped rotisserie chicken – it’s super quick too!


White Chicken Chili
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  • 2lbs. boneless, skinless chicken breast
  • OR 1 rotisserie chicken, chopped
  • 1 envelope McCormick white chicken chili seasoning
  • 1 10.5oz. can condensed cream of chicken soup
  • 14oz. chicken broth
  • ½ C milk
  • 1 heaping Tbsp. minced garlic
  • 1 yellow onion, chopped
  • 1 C roasted salsa verde
  • 1 15oz. can cannellini (white kidney) beans
  • Cheese, fresh chopped cilantro, & sour cream (optional)


  • Combine milk, condensed soup, chicken broth, salsa, garlic, onions, and chili seasoning in crockpot and whisk together until smooth. If using rotisserie chicken, add in the chopped chicken along with beans and cook on high for 2 - 3 hours until soup has thickened.
  • If using fresh chicken, cook on high for 4 hours, remove chicken and shred. Return to soup, add in beans, and cook an additional 1 - 2 hours until soup has thickened.
  • Serve hot with fresh chopped cilantro, shredded, cheese, and sour cream if desired.
  • Also goes well with tortilla chips.


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