From My Kitchen – White Bean Chicken Chili Recipe!

It’s been COLD here in sunny, So Cal this week (relatively speaking, of course)!  I thought this might be a good time to pull out one of my favorite White Bean Chicken Chili Recipe!

I saw this one on the Rachael Ray Show a few years ago and I’ve been making it ever since.  ANYONE can make this one… yes, it’s THAT easy… and REALLY GOOD!


  • 1 32 oz box chicken stock
  • 3 cans white beans, undrained
  • 5 cups cooked chicken (rotisserie or boiled)
  • 1 16 oz jar salsa
  • 1 8 oz block pepper jack cheese, grated (I have also used cheddar)
  • 2 teaspoons ground cumin
  • 2 cloves garlic, minced
  • Black or white pepper to taste
  • 1/2 cup finely crushed corn chips (optional, if you like your chili thicker)
  • Sour cream, for garnish (I also top mine with avocado)


Place all ingredients except the corn chips in a crockpot. Cook on high until the cheese is melted.

You can also cook this chili on the stove, over medium-high heat until the cheese is melted. (This is the way I make it… super quick and easy!)

When the chili is ready, add the crushed corn chips, if using, and simmer for 10 minutes to thicken. I usually skip this step, but instead add crushed corn chips to each serving bowl before adding the chili.

Garnish with your favorite toppings and serve!

Note: I always use chicken breasts, and I prefer to boil them vs. using the rotisserie.  Rotisserie is quicker, but also more costly… not to mention I find it adds a layer of ‘grease’ to the broth.  Grab the frozen chicken breasts when you see them on sale… they are perfect for this recipe!


* This post may contain affiliate links. Read my disclosure policy HERE.


  1. Holly Trudeau says

    Yum! It’s freezing here in Chicago so I’ve been looking for new chili &* soup recipes ad luckily it’s all ingredients I usually have handy, thanks for sharing!

  2. margaret peg m. says

    yum! this sounds like a chili my family would eat…they like anything made w/ chicken and this looks wonderful.


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