White Chicken Chili

There’s a certain magic that happens when the autumn air turns crisp and you step into a kitchen warmed by the slow dance of a simmering crockpot. Maybe you’ve been making white chicken chili for years, but with just a few tweaks and a little dash of Southern ingenuity, it can become the best thing you’ve ever tasted.

That’s exactly what happened for me at Mary Katherine’s Table—one evening, a handful of humble pantry staples and a pinch more bouillon turned a good recipe into a showstopper that had everyone coming back for seconds. This chili is creamy without being heavy, brimming with tender chicken, beans, and the subtle kick of green chilies. It’s perfect for chilly family dinners, potlucks, or meal prep, and is as forgiving as it is delicious. Come gather around; this is comfort food, made simple and shared with love.

Recipe Highlights

• Dump-and-go crockpot method

• Flexible ingredients and measurements

• Family meal, easy meal prep, and potluck friendly

Can I use raw chicken instead of rotisserie?

Yes! Just toss raw or even frozen chicken breasts straight into your crockpot. Let them cook with the soup, then shred before serving—it blends beautifully and saves time.

What beans work best?

The recipe calls for cannellini (white kidney beans) and black beans, but you can use great northern, navy beans, or any preferred variety. Mix and match for flavor and texture.

How spicy is this chili?

With mild green chilies and Rotel, it’s warm rather than hot. For extra heat, opt for hot green chilies or add a sprinkle of cayenne. You can even toss in jalapeño slices if your crowd likes a kick.

Can the recipe be doubled or halved?

Absolutely—you can easily scale up for a crowd or halve the amounts for a smaller batch. Just adjust your crockpot size and add seasoning to taste.

Is cream cheese necessary?

It’s the secret to that creamy, luxurious texture—just cube it up and let it melt into the chili. You can use less or leave it out for a stovetop chili, but for true Southern comfort, don’t skip it.

How can I thicken or thin the chili?

For thicker chili, add extra beans or let simmer uncovered the last half hour. If it’s too thick, just stir in chicken broth or water until you reach your desired consistency.

Meal prep and leftovers: does this freeze well?

Yes, this chili freezes beautifully! Store in airtight containers for enjoying on those busy weeknights, and reheat gently on the stove with a splash of broth to loosen it up.

Nothing brings folks together like a bowl of something warm, made with a little extra love. Serve up this white chicken chili, grab your favorite people, and feed both body and soul—the Mary Katherine’s Table way.

White Chicken Chili Recipe

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Enjoy a creamy, hearty, and flavorful white chicken chili with this dump-and-go crock pot method. The beauty of this dish: it’s forgiving, flexible, and crowd-pleasing.

Prep Time 15 minutes minutes

Cook Time 6 hours hours

Serving Size 8

Equipment

• 1 Slow Cooker 6-quart size

Ingredients

• 4 cups shredded rotisserie chicken or cooked chicken breast; raw chicken breast works too
• 2 cans Cannellini white kidney beans, drained and rinsed
• 2 cans black beans drained and rinsed
• 1 can whole kernel corn drained
• 2 cans Rotel diced tomatoes with green chilies
• 1 can mild chopped green chilies
• ½ cup sweet yellow onion chopped
• 3 teaspoons dry minced onion
• 1 packet ranch seasoning mix
• 1 teaspoon cumin
• 1 teaspoon chili powder
• ½ teaspoon oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 3 cloves garlic minced (or equivalent from a garlic squeeze bottle)
• 4 cups chicken broth Mary Katherine uses Better Than Bouillon, with about 4 teaspoons per 4 cups water
• 1 cup water optional, if needed for extra volume
• 1 and ¼ blocks 10 oz total cream cheese, cubed

Instructions

• Make the chicken broth: Stir about 4 teaspoons Better Than Bouillon into 4 cups water and microwave to dissolve, adding a touch extra if you want a richer flavor.

Layer your crock pot:

• Add shredded rotisserie chicken.
• Add the drained and rinsed beans and corn.
• Add one can Rotel and chopped green chilies.
• Sprinkle in chopped fresh onion and dry minced onion.

Season:

• Add cumin, chili powder, oregano, salt, and black pepper.
• Stir in one packet of ranch seasoning.
• Add minced garlic.

Pour in the liquids:

• Add chicken broth and (if needed) a cup of water.

Adjust tomatoes:

• Check the fill of your crock pot and add a second can of Rotel if needed for volume and flavor.

Cream cheese magic:

• Add cubed cream cheese (one 8 oz block plus roughly a quarter of another block if making a large batch).

Cook low and slow:

• Cover and cook on LOW for 4–6 hours (longer if using raw or frozen chicken).
• For a quicker batch, cook on HIGH for 2–3 hours.

Taste and tweak:

• Near the end, check seasoning. If broth flavor isn’t deep enough, stir in an extra teaspoon of bouillon and let meld for another hour or so.

Final stir:

• Once cream cheese is fully melted, stir well to combine and enjoy the creamy, hearty chili.

Tips

• The recipe is flexible — swap beans, omit/add corn, increase chilies for heat, or adjust cream cheese for thickness.
• Use leftover chicken or prep with raw chicken; shred before serving.
• Top bowls with fresh cilantro, green onions, or cheese if desired.

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