So I have posted enough appetizers to last until the next Super Bowl…or a couple of weeks, and wanted to make something a little different that you would love and also that would work for my sometimes picky kids and my diet.  With temperatures finally dropping in Southern California, I can think only of Chili as being my choice of food to warm me up, that is tasty, filling, and leaves me satisfied. I see a ton of incredible recipes out there and want to try so many of them, but for now, I’m getting this out of my system and into my belly before I move on to the next meal.

I used the slow cooker to prep the chicken and then added cannellini beans, onion, celery, garlic, chicken broth, oregono, green chilis and corn.  This was another painless kind of meal that didn’t take long. I was pumped about making this because I have seen a few other chicken chili blog posts recently and I have been so looking forward to making and of course, eating!

After I prepped, took a few pics and worked out, I had a bowl and it was truly fantastic.  I know, of course I am gonna say that…. seriously though, it was the perfect combination of chicken and vegetables that gave it a sweet and delicious flavor.  I am looking forward to making this over and over again!

White Chicken Chili
Prep time
Cook time
Total time
Recipe type: Dinner
Cuisine: American
Serves: 8
  • 2 pounds of boneless, skinless chicken breasts
  • 1 large yellow onion, chopped
  • 3 stalks of celery, chopped
  • 2 (4 ounce) cans of diced green chili peppers, drained
  • 3 garlic cloves, minced
  • 2 teaspoons of salt
  • 2 teaspoons of cumin
  • ½ teaspoon of dried oregano
  • 1 bay leaf
  • 4 cups of chicken broth
  • 1 (15.5 ounce) can of cannellini beans, drained and rinced
  • 1 cup of frozen corn
  • Shredded Monterey jack cheese, lime wedges, chopped cilantro and sour cream to taste
  1. Combine chicken, onion, celery, green chili peppers, garlic, cumin, salt, oregano and bay leaf in a 6-quart or larger slow cooker. Pour the chicken broth over the top, covering the chicken and vegetables by an inch or so.
  2. Cover and cook on the 'high' setting for 4 hours or the 'low' setting for 6 hours. About 30 minutes before the end of cooking, add the beans and corn and stir. Taste and add more spices additional seasoning is desired. Cover and cook the remaining 30 minutes.
  3. When cooking is complete, transfer chicken to a large plate and shred into bite sized pieces with 2 forks. Stir the chicken back into the chili and remove the bay leaf.
  4. Serve and enjoy!