White Chicken Chili

White Chicken Chili

Submitted by Laura Bergman


  • 1 lb. rotisserie chicken shredded
  • 1 medium onion chopped
  • 1 Tbsp. olive oil
  • 2 cans 15 oz. cans Great Northern beans, drained and rinsed
  • 14 1/2 oz. chicken broth
  • 2 cans 4 oz. cans diced green chilies
  • 1 1/2 tsp. garlic powder
  • 1 tsp. salt
  • 1 tsp. dried oregano
  • 1 tsp. ground cumin
  • 1/2 tsp. pepper
  • 1/4 tsp. cayenne pepper
  • 1 cup sour cream
  • 1/2 cup heavy whipping cream
  • Optional toppings: Shredded monterey jack cheese jalapenos, tortilla chips, green onions, fresh cilantro, and/or limes.


  • Stove Top Preparation: In a large saucepan, saute onion with olive oil until onions are translucent. Add in shredded chicken, beans, broth, chilies, and seasonings. Bring to a boil. Reduce heat to simmer and cook for another 30 minutes, uncovered. Add in sour cream and heavy whipping cream. Stir to combine and remove from heat. Top as desired
  • Slow Cooker Preparation: This recipe also works well in a slow cooker. Saute onions as directed above. Add all ingredients to slow cooker, except for sour cream, heavy cream, and toppings. Slow cook on low for 5 hours or on high for 3 hours. Stir in sour cream and heavy cream. Top as desired.