I love white chicken chili. First of all, this meal cooks in the slow cooker. I’m never one to complain about not having to stand over a hot stove.
This also makes a great freezer meal. I usually make a double-batch when I make this- make half for that evening and then go ahead and freeze the second half. So one shopping trip and prep time for two meals.
Husband and I differ on garnishes. I like eating it plain. He likes adding enough corn chips and sour cream to make it into stew!
White Chicken Chili
Ingredients
- 2 & 1/2 lb. chicken breasts
- 1/2 small white onion diced
- 1 jalapeno minced
- 1 clove garlic minced
- 1 4 oz. can chopped green chilies
- 1 can Rotel undrained
- 1 can Great Northern beans drained and rinsed
- 2 cans Bush's Chili Beans: Great Northern Beans
- 1 can whole kernel corn drained
- 1 tsp. chipotle chili powder
- 1 tsp. ground cumin
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- 2 C. chicken broth
- 2 C. shredded pepper jack cheese
Garnish
- corn chips broken up (optional)
- sour cream optional
Instructions
- Mise en place!
- Combine all ingredients except shredded pepper jack (and garnish) in slow cooker. Cook on low for 6 hours.
- Remove chicken breasts. Shred. Return to slow cooker. Add 1 cup of pepper jack cheese. Cook 45 minutes or until cheese melted.
- Serve with remaining pepper jack sprinkled on top. You can also top with corn chips and sour cream, if desired.
Notes
*For freezer meal, place all ingredients except cheese and garnish in two large Ziploc bags. Lay flat to freeze. (The reason for two bags is that it won't all fit in one).
Day before cooking, place both bags in fridge and thaw. Then cook as normal.Â
Day before cooking, place both bags in fridge and thaw. Then cook as normal.Â
Question- to make the freezer version, is it being put into 2 bags because it makes 2 different meals? Or does it not all fit in one bag and both bags should be thawed and cooked at the same time?
Great question! Normally for me, it doesn’t all fit into one bag. You thaw both bags and cook at the same time. Thanks for asking this. I’ll go back and edit the post to include that information.
If you want to make the meal twice, are all the ingredients already there or do we need to double to ingredients?
You need to double the ingredients. The recipe is for ONE meal.
Freezer meal question: are you storing it with the chicken uncooked? Or do u proceed to make it cooked and all then store it in the freezer?
You store the chicken (and all other ingredients) uncooked. Then freeze.
Can you freeze the leftovers once soup has been cooked?
I have never tried that. But I would guess “yes”. My only concern would be the cheese. But I think if you heat thoroughly and whisk it should be fine. If you try it, let me know. I would love to add it to the recipe notes.