Tuesday, December 15, 2009

White Chicken Chili

I wanted to make a white chicken chili, but I wanted to avoid sour cream and heavy cream to make it a little more healthy. After looking at recipes online I could not find one that appealed to me...so I came up with my own. I used a pre-made green salsa that was a blend of tomatillos, jalapenos, roasted tomatoes, lime, cilantro and other spices. Since I served this to a group for Sunday night football I made some rice to serve the chili over so it stretched further. And of course you can top with sour cream and shredded cheese (pepper jack or monterey jack maybe) if you would like.


4 boneless skinless chicken breasts
4 cups chicken broth
2 cups green salsa
2 can northern beans, drained and rinsed
2 stalks of celery, chopped
1 small can green chilis
1 teaspoon cumin
1 1/2 teaspoons oregano
1/4 teaspoon white pepper
pinch of cayenne
salt and pepper to taste
cooked rice - optional


In your slow cooker combine salsa, broth, beans, celery, green chilis, cumin, oregano, white pepper, cayenne, salt and pepper. Mix together thoroughly and nestle in the chicken breasts.

Cook on high for 4 hours.

When your 4 hours are up remove chicken and let cool, then shred. Place shredded chicken back in slow cooker and cook on low for another 2 hours.


  1. Yum! Looks like it should be called White and Green chili :) based on the ingredient list.

  2. This looks delicious! I love how you made it up yourself! I stared it when I spotted it in my Google Reader!

  3. I was looking for a white chili recipe made with salsa and found this. Thanks for posting - it was delicious! And I blogged about it here: