Can I make Bush's white chicken chili in a slow cooker?

Yes! Cook the chicken and vegetables on the stovetop first, then transfer everything to a slow cooker with the broth, water, beans, corn, jalapeño, and spices. Cook on LOW for 6-8 hours or HIGH for 3-4 hours. Stir in the heavy cream during the last 30 minutes. Skip the flour roux when using a slow cooker.

Can I use chicken breast instead of chicken thighs?

Absolutely! Chicken breast works great in this recipe. Just dice it into small pieces (about ½-inch cubes) so it cooks quickly and stays tender. Dark meat (thighs) has more flavor, but white meat (breast) is leaner if that's your preference.

Can I use rotisserie chicken to make this faster?

Yes! This is a great shortcut. Buy a rotisserie chicken from the store, shred the meat, and skip step 1 entirely. Add the shredded chicken to the chili during the last 20 minutes of cooking just to heat it through. This cuts your cook time significantly.

What if I can't find Bush's White Chili Beans?

While I highly recommend Bush's White Chili Beans for the best flavor, you can substitute regular Great Northern beans or cannellini beans. You'll need to add extra seasoning though – add 1 extra tablespoon of cumin, 1 teaspoon of oregano, and adjust salt and pepper to taste.

Can I make this dairy-free?

Yes! Use olive oil instead of butter for the roux, and substitute full-fat coconut milk for the heavy cream. The flavor will be slightly different (with a subtle coconut undertone), but it still works well.

Can I freeze white chicken chili?

Yes! This freezes beautifully for up to 3 months. Let it cool completely, portion into freezer-safe containers, and freeze. Thaw overnight in the refrigerator before reheating. The cream may separate slightly when thawed, but it comes back together when you stir it while reheating.

Bush's White Chicken Chili (Easy 30-Minute Recipe)

Description

This Bush’s White Chicken Chili is ready in 30 minutes! Use Bush’s White Chili Beans for incredible flavor. Creamy, hearty, and easy to make!

Ingredients

Units Scale

3 tbsp. Olive Oil
3 lb. Boneless Skinless Chicken Breast Diced
4 Tbsp. Butter
2 whole Carrots, Chopped
3 stalks of Celery, Chopped
1 whole Medium Onion, Chopped
3 cloves Garlic, Minced
1/2 c. all purpose flour
2 c. water
32 oz., fluid Chicken Broth
1 can Sweet Corn, Rinsed (15 Oz. Can)
2 –15.5 oz cans BUSH’S White Chili Beans
1 c. heavy cream
1 whole Jalapeno, Diced
Salt And Pepper, to taste
1 teaspoon Cayenne Pepper
1 tbsp. Cumin
1 tbsp. Garlic Powder
1 tbsp. Onion Powder

For Serving:

Sour cream or Mexican crema
Shredded Monterey Jack or pepper jack cheese
Fresh cilantro, chopped
Lime wedges
Diced avocado
Sliced jalapeños
Tortilla strips or crushed tortilla chips

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Instructions

Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add diced chicken and season with salt and pepper. Cook for 10 minutes, stirring occasionally, until chicken is cooked through with no pink remaining. Transfer chicken to a bowl and set aside.
In the same pot (don’t rinse it!), melt the butter over medium heat. Add chopped carrots, celery, onion, and garlic. Cook for 5 minutes, stirring frequently and scraping the bottom of the pot, until vegetables are softened and onions are translucent.
Sprinkle about 2 tablespoons of flour over the vegetables and stir to coat. Continue adding flour and chicken broth alternately, stirring constantly to prevent lumps, until all flour (½ cup total) and all chicken broth (32 oz) are incorporated. The mixture will be thick.
Add the 2 cups of water and stir well. Bring to a simmer and cook for 30 minutes, stirring every 5-10 minutes and scraping the bottom of the pot to prevent sticking.
Add Bush’s White Chili Beans (with their liquid), drained corn, and diced jalapeño. Stir well and simmer for 20 minutes.
Add cumin, garlic powder, onion powder, and cayenne pepper. Stir in the heavy cream until fully incorporated.
Return the cooked chicken (and any collected juices) to the pot. Stir everything together and simmer for another 20-30 minutes until flavors meld and chili reaches desired thickness. Taste and adjust salt and pepper as needed.
Serve hot with your favorite toppings and cornbread on the side!

Prep Time: 15 mins
Cook Time: 45 mins
Category: Soup, Stews
Method: Stovetop
Cuisine: American