White Bean Chicken Chili

I'm sad to admit that this freakishly mild winter put a damper on my slow cooker recipes since I associate it with colder weather. This hiatus however, was well worth the wait when I landed an amazing recipe. I love chili, but personally find at times that it can be a very heavy meal when made with ground beef or even ground turkey for that matter.

Texture is important to me, and I gravitate toward dishes that are gentle to chew, yet fulfilling. This white bean chicken chili is just that. What I also like is that you can adjust the amount of liquid. If you prefer it to be more like a soup, you can add more broth to the recipe. If you prefer it thicker like a stew, just follow the recipe as listed below. An added benefit is cutting down on cooking time by using a pre-cooked rotisserie chicken.

Dress it up and make it your own! Add toppings like avocado, hot sauce or crushed corn tortillas.


  • 2 Tablespoons olive oil
  • 1 rotisserie chicken de-boned and shredded
  • 1 small onion chopped
  • 1 jalapeño chopped (seeds removed if you prefer less spice)
  • 1 can Great Northern beans or cannellini beans drained and rinsed
  • 2 medium or 1 large zucchini diced
  • 1 can corn, drained
  • (2) 4oz cans green chiles
  • 1 teaspoon salt
  • 3 cloves garlic minced
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons cumin
  • 1 teaspoon chili powder
  • 3 cups chicken broth

Optional: Sliced avocado, hot sauce or corn tortillas



  1. Heat olive oil in skillet on medium-high heat. Add onions and jalapeño. Cook for about 5 minutes or until onions are soft and fragrant.
  2. Put onions and jalapeño in slow cooker. Add rotisserie chicken meat, beans, green chiles, salt, garlic, oregano, cumin and chili powder. Do not add zucchini, corn or broth.
  3. Pour 2 cups chicken broth over the top of the mixture. Save the remaining 1 cup of broth.
  4. Cook on low for 6 hours. During the cooking process you can gauge whether nor not you want to add more broth.
  5. During the last hour of cooking, add the corn and zucchini.

Feel free to add any toppings you like to your chili and enjoy!