Description
This creamy white chicken chili is a slow-cooker staple that delivers big comfort with minimal effort. Tender shredded chicken, beans, corn, and green chiles simmer in a rich, savory broth, finished with sour cream and fresh lime for balance. It’s cozy, make-ahead friendly, and perfect for casual dinners, game days, or anytime you want something hearty without hovering over the stove.
Ingredients
4 boneless, skinless chicken breasts (about 2 pounds)
1 1/2 teaspoons salt
1 teaspoon black pepper
2 (15-oz) cans great northern beans, drained and rinsed
1 (15-oz) can white corn, drained
1 (10-oz) can Rotel tomatoes with lime and cilantro, undrained
1 (1.25-oz) packet taco seasoning
1 (4.5-oz) can chopped green chiles
1 jalapeño, seeded and finely diced
1/4 cup fresh minced cilantro
2 (10.75-oz) cans condensed cream of chicken soup
14 oz low-sodium chicken broth
1 lime, juiced
1 cup sour creamInstructions
- Season the chicken breasts with salt and pepper and place them in the bottom of a slow cooker. Add the beans, corn, and Rotel on top of the chicken.
- In a separate bowl, mix together the taco seasoning, green chiles, jalapeño, cilantro, cream of chicken soup, and chicken broth. Pour the mixture evenly over the ingredients in the slow cooker, making sure everything is coated.
- Cover and cook on low for 8–10 hours or on high for 4–5 hours, until the chicken is tender and shreds easily.
- Remove the chicken, shred it with two forks, and return it to the slow cooker. Stir in the lime juice and sour cream until smooth and creamy. If you prefer a thicker chili, slowly stir in the cornstarch slurry and cook for an additional 10–15 minutes, until the chili thickens slightly.
- Taste and adjust seasoning with additional salt, pepper, or lime as needed. Serve warm with Fritos, tortilla chips, shredded cheese, cilantro, lime wedges, or a dollop of sour cream.
Notes
This chili naturally thickens as it cooks, so always wait until the end before adjusting consistency. If it feels too thick at the end, stir in half a cup of chicken broth and adjust until the texture feels right. If it’s still thicker than you prefer, add another splash of broth and let it warm through.
If the chili is too thin, mix one tablespoon cornstarch with one tablespoon cold water, then stir it into the pot after the chicken is shredded and the sour cream is added. Let it cook for 10 to 15 minutes to thicken gently. The Rotel tomatoes add extra liquid and acidity, so waiting until the end before adjusting helps you avoid over-correcting too early.
Add the sour cream gradually, stirring well for a smooth finish.
Leftovers are great with tortilla chips, shredded cheese, or an extra squeeze of lime.
Fridge life — Stored in an airtight container, this chili keeps well in the refrigerator for up to 4 days and often tastes even better the next day.
Freezer-friendly — For best results, freeze the chili before adding the sour cream. It will keep in the freezer for up to 3 months without sacrificing flavor or texture.
Reheating — Thaw overnight in the fridge, then reheat gently on the stove or in the slow cooker. Stir in sour cream after reheating to restore its creamy texture.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American