White Chicken Chili

IngredientsWhite Chicken Chili Blog Image

  • 6 cups cooked chicken (chunked)
  • 4 cans white navy beans, rinsed and drained
  • 1 can mild green chilies
  • 3 cans chicken broth
  • 2 tbs chicken base
  • 1½ cups heavy cream
  • 2 onions
  • 2 minced cloves fresh garlic
  • 1 cup Top the Tater®
  • ½ stick butter
  • 3 tbs sugar
  • 1/3 cup flour
  • 2 McCormick® White Chicken Chili Seasoning Packets
  • 4 slices of Bongards® White American Cheese
  • 4 slices of Bongards® White Hot Pepper Cheese


  1. I cook my chicken in chicken broth or buy it at Costco already done.
  2. I put all the ingredients a crock pot - except the onions, garlic, sugar, and flour.
  3. I caramelize the onions and the minced garlic in ½ stick of butter. Once they become transparent, I add the sugar and cook for about 10 more minutes.
  4. I then add the flour to make a roux - cook for about 3 more minutes to get the flour taste out - stir constantly so it doesn't burn.
  5. Add some of the chili mixture so it gets a slurry consistency, then add the mixture to the chili - 
    it will thicken as it cooks. You can add more chicken broth if it gets too thick for you.
  6. I cook this for a good 3 hours on HIGH and then remove the lid for 1 more hour to thicken it up. Timing depends on how much you make - you can always turn it down and just let it simmer.