White Chili with Chicken

This was originally going to be Slow Cooker White Chicken Chili, but the morning did not go as planned. However, it works just as well being fast cooked. I did modify the recipe to accommodate for the change. At some point in the future I will make the slow cooker version. I had some extra yellow and orange bell pepper that I needed to use so they went in with the onions too. I also used grilled chicken for extra smoky flavor. Serve with your favorite chili condiments; jalapenos, sour cream, cheese, etc.

Slow Cooker White Chicken Chili


  • 2 (16-ounce) cans cannellini beans, drained and rinsed
  • 1 (16 ounce) can white hominy, drained and rinsed
  • 2 cups low-sodium chicken broth
  • Salt and pepper
  • 2 cups shredded, sliced, or diced chicken
  • 1 Tbsp vegetable oil
  • 1 onion, chopped fine
  • 2 jalapeño chiles, seeded and chopped fine
  • 2 cloves minced garlic
  • 1 1/2 Tbsp ground cumin
  • 2 tsp ground coriander


  1. Puree 1/2 can beans, hominy, broth, and ¾ teaspoon salt in blender until smooth.
  2. Add vegetable oil to medium high heated large pot until shimmering.
  3. Cook onions, chiles, and ½ teaspoon salt until golden brown.
  4. Stir occasionally for about 8 minutes.
  5. Add garlic, cumin, and coriander and cook until fragrant.
  6. Add contents of blender to pot.
  7. Add remaining beans to pot.
  8. Add chicken to pot.
  9. Stir to combine.
  10. Cover and cook on low for about 30 -60 minutes stirring occasionally.

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