THE RECIPE JOURNAL · Main Course
White Chili Edition 5
This creamy and comforting chili is packed with tender chicken, white beans, and just the right amount of spice. It’s perfect for cozy nights when you want a hearty meal that’s both flavorful and easy to make.
FROM THE KITCHEN • White Chili Edition 5
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by tossing the Great Northern beans, crushed tomatoes, green chilies, and cooked chicken into your slow cooker. Pour in the chicken broth, then sprinkle in the taco seasoning, cayenne pepper, ground cumin, Mexican oregano, marjoram, and minced garlic. Give everything a good stir to mix all those flavors together. Set the slow cooker to Low and let it cook for about 8 hours, until everything is nicely blended and the chili is warm and comforting. When it’s done, give it a taste and adjust the seasoning if needed before serving.
Why you’ll love it
This dish is a comforting and flavorful twist on traditional chili. It combines creamy beans and tender chicken with a hint of spice, making it perfect for cozy nights. It’s hearty yet light, satisfying without being too heavy.
How to serve
Serve this chili topped with shredded cheese, sour cream, and chopped green onions. A side of warm cornbread or tortilla chips complements the dish nicely. For extra freshness, add a squeeze of lime and some chopped cilantro on top.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if it thickens too much. This chili also freezes well—thaw overnight in the fridge before reheating.
