Award Winning White Chili

Ingredients

• 2 pounds Boneless Skinless Chicken Thighs (Trimmed and patted dry)
• 2.5 teaspoons Cumin (Ground)
• 0.5 teaspoons Cayenne Pepper (Adjust to heat preference)
• 0.5 teaspoons Smoked Paprika (Adds smoky depth)
• 0.25 teaspoons Ground Ginger (Just a pinch for warmth)
• 1 teaspoon Salt (Low‑sodium broth used, adjust to taste)
• 0.75 teaspoons Ground Coriander (Freshly ground if possible)
• 0.75 teaspoons Dried Oregano (Mexican oregano preferred)
• 2 teaspoons Minced Garlic (Freshly minced or jarred)
• 1 medium Diced Onion (Finely diced)
• 2 cans Diced Green Chilies (4‑ounce cans, drained)
• 28 ounces Low‑Sodium Chicken Broth (About 3.5 cups)
• 4 ounces Smoked Sausage (Dice finely; optional for extra smoky flavor)
• 1 can Canned Cannellini Beans (15‑ounce, rinsed and mashed)
• 2 cans Canned Great Northern Beans (15‑ounce each, rinsed and mashed)
• 1 cup Shredded Mexican Blend Cheese (Adds creaminess; can use cheddar or Monterey Jack)
• 0.5 cup Sour Cream (Stir in at the end for extra richness)
• 1 whole Lime (Cut into wedges for serving)
• to taste Tortilla Chips (Optional garnish)

Instructions

1. Prepare Chicken and Season

   Pat the chicken thighs dry, then rub them with cumin, cayenne pepper, smoked paprika, ground ginger, salt, ground coriander, dried oregano, minced garlic, and diced onion. Place the seasoned chicken in the slow cooker.

   Time: PT10M

2. Add Remaining Aromatics and Broth

   Scatter the diced green chilies over the chicken, then pour in the 28 oz low‑sodium chicken broth.

   Time: PT5M

3. Slow‑Cook on High

   Cover the slow cooker and set it to HIGH for 3 hours 30 minutes. The chicken will become very tender.

   Time: PT3H30M

   Temperature: High setting

4. Add Smoked Sausage

   After the initial cooking time, dice 4 oz smoked sausage and stir it into the pot. Let it cook for an additional 15 minutes on HIGH.

   Time: PT15M

   Temperature: High setting

5. Prepare and Add Beans

   Rinse the canned cannellini and Great Northern beans in a colander. Mash them lightly with a fork, then add all three cans to the slow cooker. Stir well and let the mixture cook for another 30 minutes, leaving the lid slightly ajar to allow excess liquid to evaporate.

   Time: PT30M

   Temperature: High setting

6. Finish with Cheese and Sour Cream

   Stir in 1 cup shredded Mexican blend cheese and ½ cup sour cream until melted and fully incorporated. Taste and adjust salt or spice if needed.

   Time: PT5M

7. Serve

   Ladle the chili into bowls, garnish with lime wedges, extra cheese, and tortilla chips if desired. Enjoy while hot!

   Time: PT5M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

30 g

Fat

12 g

Fiber

6 g

Ingredient Substitutions

• Instead of Boneless Skinless Chicken Thighs: Boneless Skinless Chicken Breasts
• Instead of Cumin: Ground coriander (will change flavor)
• Instead of Cayenne Pepper: Red pepper flakes
• Instead of Smoked Paprika: Regular paprika
• Instead of Ground Ginger: Fresh grated ginger (use less)
• Instead of Salt: Sea salt, Kosher salt
• Instead of Ground Coriander: Coriander seeds (ground)
• Instead of Dried Oregano: Italian oregano
• Instead of Minced Garlic: Garlic powder (1/2 tsp)
• Instead of Diced Onion: Shallots
• Instead of Diced Green Chilies: Fresh jalapeños (chopped)
• Instead of Low‑Sodium Chicken Broth: Chicken stock, Water with bouillon cube
• Instead of Smoked Sausage: Andouille sausage, Chorizo
• Instead of Canned Cannellini Beans: Great Northern beans
• Instead of Canned Great Northern Beans: Navy beans
• Instead of Shredded Mexican Blend Cheese: Shredded cheddar
• Instead of Sour Cream: Greek yogurt
• Instead of Lime: Lemon
• Instead of Tortilla Chips: Corn chips

Equipment Needed

• Slow Cooker (Crock‑Pot)
• Cutting Board
• Chef's Knife
• Measuring Spoons
• Measuring Cups
• Colander
• Mixing Bowl
• Wooden Spoon or Spatula
• Can Opener
• Ladle (optional)
• Serving Bowls (optional)

Critical Steps — Do Not Skip

• Season the chicken thoroughly before cooking
• Mashing the beans to naturally thicken the chili
• Adding smoked sausage for depth of flavor
• Finishing with cheese and sour cream for creaminess

Chef Tips from the Video

• Use low‑sodium broth to control salt levels
• Mashing only half the beans keeps some texture while thickening the broth
• A final squeeze of lime adds brightness and balances richness

Troubleshooting

Storage

Refrigerator: Store in airtight containers for up to 4 days

Freezer: Freeze in portions for up to 3 months

Room temperature: Do not leave at room temperature for more than 2 hours

Make-Ahead Tips

• Season the chicken and store in a zip‑top bag for up to 24 hours before cooking
• The chili can be fully cooked, cooled, and refrigerated; reheat gently on the stove or in the microwave

Frequently Asked Questions