White Chicken Chili

Raid your spice cabinet to create the bold Tex-Mex taste in this slow cooker chili.

White Chicken Chili
Makes 8 Servings
White Chicken Chili
  • 2 pounds boneless skinless chicken thighs
  • 4 cups chicken stock
  • 3 (4-ounce) cans fire-roasted green chiles, undrained
  • 2 (15.5-ounce) cans cannellini beans, drained and rinsed
  • 1 (15-ounce) package frozen yellow corn
  • 1½ cups chopped sweet onion
  • 1½ teaspoons ground cumin
  • 1½ teaspoons dried oregano
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 4 garlic cloves, minced
  • ½ cup chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • Candied Jalapeños (recipe follows), sour cream, lime wedges, and shredded Cheddar cheese, to serve
Candied Jalapeños
  • 2 cups sliced fresh jalapeños
  • 1 cup sugar
  • ½ cup water
White Chicken Chili
  1. In a 6-quart slow cooker, combine chicken, stock, chiles, beans, frozen corn, onion, cumin, oregano, salt, pepper, and garlic. Cover and cook on high for 6 hours.
  2. Remove chicken from slow cooker. Using 2 forks, shred chicken. In slow cooker, combine shredded chicken, cilantro, and lime juice. Divide among bowls. Serve with Candied Jalapeños, sour cream, lime, and cheese.
Candied Jalapeños
  1. In a small saucepan, combine all ingredients. Bring to a boil over medium-high heat. Reduce heat to low, and simmer, stirring occasionally, until liquid becomes syrupy, about 35 minutes. Let cool. Store in an airtight container in the refrigerator for up to 1 month.