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Spicy White Chicken Chili

By November 18, 2009December 18th, 2014Food, Kitchen


This is by far, our favorite winter crock pot recipe. We traditionally make it on New Years as the main dish, and it is always a hit. You can mash up some of the beans and add a few pinches of flour if you like it a bit more thick. I have found that if you follow the recipe that it turns out a little thinner like soup (but still very good!). I always add a bit more jalapeños and cayenne because I like it more spicy! I also like that it’s a recipe you can customize and make your own.


1 tablespoon vegetable oil
1 onion, chopped
3 cloves garlic, crushed
1 (4 ounce) can diced jalapeno peppers
1 (4 ounce) can chopped green chile peppers
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon ground cayenne pepper
2 (14.5 ounce) cans chicken broth
3 cups chopped cooked chicken breast
3 (15 ounce) cans white beans
1 cup shredded Monterey Jack cheese


  1. Brown the garlic with oil in a sauce pan and throw in the chicken chopped in slices or pieces.  Cook until done and set aside.
  2. Add all of the rest of the ingredients with the cooked chicken/garlic into the crock pot and cook on low for at least 5 hours (6-8 hours preferred).
  3. Slowly stir in the cheese until melted. Serve warm.

{image via Short Stop}