May Specialty of White Chicken Chili


Photo Courtesy of Taste of Home

Pictured is a hearty bowl of creamy white chicken chili.

Although soup is amazing, at some point it can get quite boring and mundane. When you’re losing your appetite for soup, try switching it up a bit with this recipe.

Even though chili is not technically a soup, white chicken chili is a great option for those looking for something different. This recipe is even more unique as it uses alfredo sauce to make a thicker base. 

White chicken chili is gluten free and relatively easy to make. Simply put the ingredients in a slow cooker for a few hours and let the magic happen. Taste of Home has an easy to follow recipe that makes twelve servings.



3 cans (15-1/2 ounces each) great northern beans, rinsed and drained

3 cups cubed cooked chicken breast

1 jar (15 ounces) Alfredo sauce

2 cups chicken broth

1-1/2 cups frozen gold and white corn (about 8 ounces), thawed

1 cup shredded Monterey Jack cheese

1 cup shredded pepper jack cheese

1 cup sour cream

1 small sweet yellow pepper, chopped

1 small onion, chopped

1 to 2 cans (4 ounces each) chopped green chiles

3 garlic cloves, minced

3 teaspoons ground cumin

1-1/2 teaspoons white pepper

1 to 1-1/2 teaspoons cayenne pepper

Optional: Salsa verde and chopped fresh cilantro


In a 5- or 6-qt. slow cooker, combine all ingredients except salsa and cilantro. Cook, covered, on low until vegetables are tender and flavors are blended, 3-4 hours, stirring once. If desired, serve with salsa and cilantro.