Shredded Chicken White Bean Chili

Ok, just a quick detour before I get to this amazing chili recipe.  Anyone else watch Private Practice? Can someone tell me what’s up, IS IT OVER?  They dropped this quick line before the last episode saying it was the “Series Finale” but I can’t find anything about it online.  I was super bummed to hear that this was the last season because I totally love the show but they wouldn’t leave it the way they did, RIGHT?  We haven’t seen Charlotte have her babies yet and we don’t know what happens to Sheldon and we haven’t seen Addison get married yet! Please tell me I heard wrong!  On another TV note, I’m already starting to freak out about the season finale of Homeland next week.  I’m not sure I’m going to be able to deal with watching that and then knowing that I won’t be able to see another episode for SO LONG! AHHH!! So I decided to dive into Downton Abbey hoping that it will distract me from the impending doom (so far its helping).  #firstworldproblems

If you visited me yesterday you may have seen a preview of this shredded chicken white chili.  OMG, so good!!  I added some Franks Red Hot and it was like eating a bowl full of buffalo chicken dip (but without all the cream cheese ).  This does have a little cheese and a minimal amount of half and half but in comparison, it’s actually not that bad for you.

This was kind of a hybrid recipe, I made the shredded chicken in the slow cooker and then finished up the rest of the chili on the stove.  You might be able to make the whole thing in the slow cooker but making a nice roux on the stove ensures you’ll end up with a thick & creamy chili.  If you decide to skip the slow cooker part, you could always use ground chicken or turkey and just brown it on the stove before adding to the chili.

I topped it with a big creamy dollop of plain greek yogurt and some chopped green onions.  I think this might have been even better the second day for leftovers! YUM!  I’ll be making this one again!



Catching up with friends.

Its so great to catch up with old friends.  It’s easy to get caught up in everyday life and forget to check in with your friends to see what’s new with them.  I have to admit that I am probably the WORST person at picking up the phone, but I always enjoy it when I do get a chance to talk with them.  I got a chance to catch up with Emma today, one of my best friends from college and it made me happy 🙂  Of course she was the one to call, I really need to get better at that!

Shredded Chicken White Bean Chili

Allergy Milk
Meal type Main Dish, Soup
Misc Serve Hot


  • 1lb boneless chicken breast
  • 1 cup salsa
  • 1 tablespoon flour
  • 1 Medium onion (diced)
  • 4oz cans diced green chilis
  • 15oz white kidney beans
  • 1 tablespoon butter or butter substitute
  • 1 tablespoon minced or crushed garlic
  • 2 cups chicken broth
  • 1/2 cup half & half
  • 1/4 teaspoon white pepper
  • 1/2 teaspoon garlic powder
  • 1 1/2 teaspoon chili powder
  • 1 teaspoon salt
  • 2 tablespoons franks red hot
  • 1/4 cup light shredded cheese


1. Season chicken breast well with salt and pepper and place in the slow cooker. Cover with salsa and set to cook on high for 3-4 hours or low for 6-8 hours. When it is done, remove the chicken from the liquid and shred using 2 forks.
2. Heat a large dutch oven over medium high heat. Melt butter and add onions. Cook for 8-10 minutes until soft & translucent.
3. Add 1/4 cup chicken broth to the onion mixture and whisk in flour. Continue to stir quickly for about a minute. Slowly whisk in the rest of the broth and the remaining ingredients (except shredded cheese).
4. Add the shredded chicken to the pot. Bring to a slow boil and then reduce to a simmer for 10-15 minutes. Stir in cheese until melted and serve with a dollop of sour cream or plain greek yogurt.

9 Responses to Shredded Chicken White Bean Chili

  1. Michaela D. says:

    Yes, it’s over! They cancelled it after Kate Walsh announced she wasn’t coming back next year. Is it lame that I knew that?

  2. Kathy Steger @FoodWineThyme says:

    I was just stopping over to read your daily post, saw this yummy chicken chili and started laughing as tonight I am making turkey chili. Lol. I have to give white chili of yours a try. 🙂

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  5. ShellyH says:

    I’m making this now! I’ve cooked the chicken in the crockpot but I have a question. There is a lot if liquid in the crockpot, part of it is the salsa and part is just juices and water from the chicken. Do I put all of that in with the rest of the ingredients, or just the chicken? Will it be too runny if I use all the liquid?

    • Mai-Lis says:

      Hi Shelly, Thanks for writing, I just looked back at the recipe and realized it was a little unclear so I’ve updated it. You’ll remove the chicken from the cooking liquid and shred just the chicken, then add it into the mixture you make on the stove in the last step. You can use the cooking liquid to change the consistency if its too thick for you but you probably won’t need to. Hope you like it!

      • ShellyH says:

        Thanks for getting back to me so quickly! Here’s what I did – after shredding the chicken, I returned it to the crockpot and stirred it to get some of the juices/salsa into all the bits of shredded chicken. Then I gently strained it to get every bit of chicken and some of the onions, peppers, and tomatoes, and put those into the pot. I was left with only about a half cup of liquid, but I didn’t add it to the chili because the consistency was perfect. This chili is so good and was so easy! I will definitely be making it again. Thanks for a great recipe!

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