White Chicken Chili

The Comfort of White Chicken Chili: A Busy Mom’s Secret Weapon

As a busy mom, juggling a million tasks and still needing to get a hearty, home-cooked meal on the table, there’s one thing I’ve learned. A good, reliable recipe can be a lifesaver. My friend, Katie introduced me to White Chicken Chili. After a little tweaking, this dish is a bona fide crowd-pleaser even for my dairy free guy. It is frequently requested from my family, especially my two teenage boys. It’s versatile, delicious, and incredibly easy to prepare – perfect for those days when time is of the essence.

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When I say this chili is a hit in our household, I mean it. The boys have a particular fondness for it, often asking for a twist on the classic by adding elbow pasta to transform it into a hearty White Chicken Chili Mac. It’s like comfort food on steroids – creamy, cheesy, and utterly satisfying. My husband loves it too, particularly with a generous sprinkling of shredded cheese, a dollop of sour cream and don’t forget the jalapeños. And me? I appreciate anything that can be whipped up in the Instant Pot/Ninja Foodi or crockpot with minimal fuss, especially when it involves ingredients I almost always have on hand.

The Magic of “Dump and Go”

One of the reasons this recipe has earned a permanent spot in my meal rotation is its “dump and go” nature. There’s something incredibly liberating about tossing everything into a pot and letting it work its magic. Whether you’re using a crockpot or an Instant Pot/Ninja Foodi, the process is straightforward and stress-free.

 

 

Ingredients

Here’s what you’ll need:

• 2-3 lbs Chicken Breast or Tenders
• 3 – 16 oz cans Great Northern Beans
• 1 – 10 oz can Rotel
• 1 – 16 oz Salsa (I use GreenWise Medium)
• 1 – 16 oz can Italian Diced Tomatoes
• 1 can of water

Optional Toppings:

• Shredded Cheese
• Sour Cream
• Diced Jalapeno
• Diced Onions
• Tortilla Chips
• Hot Sauce
• Elbow pasta (Kids’ favorite)

Crockpot Directions

For those days when you have a bit more time or need to set it and forget it, the crockpot version is ideal.

1. Prep the Ingredients: No need to drain anything! Simply open your cans and jars and get ready to dump.
2. Dump Everything In: Place the chicken at the bottom of the crockpot, then pour in the Great Northern Beans, Rotel, salsa, Italian diced tomatoes and water. Give it a little stir to combine.
3. Cook on High: Set your crockpot on high for 4-6 hours. If you’re going to be out all day, you can also cook it on low for 6-8 hours.
4. Shred the Chicken: Once the cooking time is up, the chicken will be tender and easy to shred. Use two forks to pull it apart, then stir it back into the chili. This step ensures that every bite is packed with flavor.
5. Serve: Ladle the chili into bowls and let everyone top it as they like. My boys love adding elbow pasta to theirs, making it a White Chicken Chili Mac. Personally, I go for a mix of shredded cheese, sour cream, hot sauce and a few tortilla chips for crunch.

Instant Pot/ Ninja Foodi Directions

When time is really tight, the Instant Pot/ Ninja Foodi version is a game-changer. Even if your chicken is still frozen, dinner can be ready in under an hour.

1. Dump Everything In: Just like with the crockpot, add the chicken, beans, Rotel, salsa, tomatoes, and water to the Instant Pot/ Ninja Foodi. No need to drain the cans.
2. Pressure Cook: Seal the lid and set the Instant Pot/ Ninja Foodi to high pressure for 20 minutes. If your chicken is frozen, add an extra 5 minutes to the cooking time.
3. Quick Release: Once the cooking time is up, use the quick release method to release the pressure. This ensures that your chili isn’t overcooked.
4. Shred the Chicken: Remove the chicken breasts, shred them with two forks, and return them to the pot. Give everything a good stir to combine.
5. Serve: Dish up the chili and add your favorite toppings. The boys love it with pasta mixed in, while my husband and I prefer ours with a bit of heat from diced jalapeños and a cooling touch of sour cream.

Why We Love This Dish

There are so many reasons why White Chicken Chili has become a staple in our home. Here are just a few:

1. Versatility

This chili is incredibly versatile. You can stick to the basic recipe, or you can dress it up with various toppings to suit everyone’s tastes. My boys’ favorite addition is elbow pasta, turning it into a creamy, cheesy chili mac that they can’t get enough of. Other times, we keep it simple with just a sprinkle of cheese and a handful of tortilla chips.

2. Ease of Preparation

As a busy mom, I’m all about recipes that are easy to prepare. This one is as simple as it gets – just dump everything into a pot and let it cook. The crockpot version is perfect for those days when I’m running errands or have a packed schedule, while the Instant Pot/ Ninja Foodi version is a lifesaver on those nights when I need dinner on the table, stat.

3. Flavor

Despite its simplicity, this chili is packed with flavor. The combination of Great Northern beans, Rotel, salsa, and Italian diced tomatoes creates a rich, savory base that’s complemented perfectly by the tender, shredded chicken. The optional toppings add even more layers of flavor and texture, making every bite a delight.

4. Crowd-Pleaser

This dish is a hit with everyone, from my picky eaters to my husband, who has a more adventurous palate. It’s perfect for family dinners, potlucks, or any occasion where you need a dish that will satisfy a crowd. And because it’s so easy to make, I can whip it up even on the busiest of days.

Tips and Tricks for the Perfect White Chicken Chili

Over the years, I’ve picked up a few tips and tricks to make this dish even better:

1. Use Quality Ingredients: While this recipe is forgiving and works well with budget-friendly ingredients, using high-quality chicken and fresh toppings can elevate it to the next level.
2. Adjust the Heat: If you like your chili spicy, go for a hotter salsa or add some diced jalapenos or a dash of hot sauce. For a milder version, stick to a mild salsa and omit the jalapeños.
3. Make It Creamy: For an extra creamy chili, stir in a block of cream cheese or a dollop of sour cream after cooking. This adds a luscious, velvety texture that’s irresistible.
4. Prep Ahead: This recipe freezes well. So you can meal prep and make up individual servings or freeze in a gallon ziplock and reheat in the Instant Pot/ Ninja Foodi.
5. Leftovers: This chili tastes even better the next day, as the flavors have time to meld together. It makes for great leftovers, whether reheated for lunch or dinner, or repurposed into a new dish like a chili mac casserole.

Making Memories Around the Dinner Table

One of the things I love most about cooking is the way it brings my family together. Despite our busy schedules, we always make it a point to sit down and have dinner together. There’s something special about sharing a meal that’s been prepared with love, and this White Chicken Chili is a perfect example of that.

I have fond memories of my boys helping me in the kitchen, opening cans and stirring the pot, and then eagerly waiting for dinner to be ready. My husband and I enjoy catching up on our day over bowls of steaming chili, topped just the way we like it. These moments are precious, and they remind me why I put so much effort into cooking for my family.

Conclusion

In a world where we’re constantly on the go, having a reliable, delicious, and easy-to-make recipe like White Chicken Chili is a blessing. It’s become a staple in our home for good reason – it’s versatile, flavorful, and a surefire way to get everyone around the dinner table with smiles on their faces.

Whether you prefer the slow, steady approach of the crockpot or the quick, efficient method of the Instant Pot/ Ninja Foodi, this chili is guaranteed to satisfy. So next time you’re in need of a hearty, comforting meal that won’t take up too much of your time, give this White Chicken Chili a try. Trust me, your family will thank you for it.