Chili Cook-off Winner: White Chicken Chili


White Chicken Chili


2 boneless skinless chicken breasts

1 (8 oz) can green salsa

1 onion, chopped

3 C chicken broth

2 cans beans any variety ( I used 1 white, 1 kidney), drained

1/2 tsp granulated garlic

1 tsp chili powder

2 tsp ground cumin

1 tsp dried oregano

1 tsp kosher salt

1 C sour cream

1/2 C chopped cilantro


1. Combine all ingredients except for the sour cream and cilantro in a slow cooker.

2. Cook on LOW for 6-8 hours, HIGH 3-4 hours.

3. Remove cooked chicken from pot, shred into bite-sized pieces, and return to chili.

4. Stir in sour cream and fresh cilantro.

5. Serve with tortilla chips or corn bread.

-Heather Cheney, Hillsboro, OR

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