Taste the lighter side of the chili world, at least in color, with this easy slow cooker white bean chicken chili with hominy.

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Despite the mild winter we’ve had in Ohio I’ve been binging on slow cooker meals since October, including some new chilis such as a BBQ pork version and a smoked sausage version. Spring is now teasing to return and so are my spring-cravings. But since I’m not quite ready to give up on the comfort food just yet I went ahead and made a new version of white chicken chili because I felt like it was a good segue.

I shared a recipe for white chili a long time ago and it totally rocked my world (despite the horrid picture taking skills I had at the time) but now I’ve added hominy and thrown it all into a slow cooker.

Now I’m going to share this little snippet of a conversation I had with a friend of mine when he requested the recipe for this chili after devouring 2 full bowls of it:

“Well I guess you could say that all of the ingredients are in perfect “hominy”!” – Josh
“Well isn’t that just perfectly corny” – Me

I think the only way to make this meal better would be to serve this white bean chicken chili with a slice of sweet potato cornbread, amiright?

In case that wasn’t entertaining enough for you I’ve got something else up my sleeve. If you love leftovers as much as I do (throwing them in your lunch bag or eating them up on a busy weeknight) then you will be excited about hear that I am giving away a set of Snapware! I absolutely loved using them to store the leftovers of this chili to reheat and enjoy later. After saving this recipe, scroll to the bottom of the post and enter using the widget (CLOSED)!

Comforting Chili Recipes

• Chili Cheese Fries from Art of Natural Living
• Easy Tomato, Kidney Bean, and Roast Beef Chili Soup from Karen’s Kitchen Stories
• Mole Chili from A Kitchen Hoor’s Adventures
• Tommy’s Chili Copycat from That Recipe
• Turkey and Quinoa Chili from Jen Around the World

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SLOW COOKER WHITE BEAN CHICKEN CHILI WITH HOMINY

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Yield: Serves 8 Prep Time: 30 Minutes Cooking Time: 6 Hours 15 Minutes 6 Hours 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 3 cups low sodium chicken broth, divided
• 2-15 oz. cans hominy, divided, drained and rinsed
• 2 Tbsp olive oil
• 2 medium onions, chopped
• 6 garlic cloves, minced
• 2 tsp salt
• 2 tsp cumin
• 2 tsp dried oregano
• 1 tsp pepper
• 1/2 tsp cayenne pepper
• 2-15.5 oz. cans Great Northern beans, drained and rinsed
• 16 oz. (4-4 oz. cans) diced green chiles
• 2 lb. boneless, skinless chicken breasts
• 1/2 cup heavy whipping cream
• Fresh cilantro, for garnish

Directions

1. In a blender, puree 2 cups of broth and 1 can of hominy until smooth. Pour into a 6-7 quart slow-cooker.
2. In a 12-inch skillet, heat the oil over medium heat. Add the onion, garlic, and seasonings, and cook for 10 minutes or until the onions are softened. Add the remaining 1 cup of the broth and scrape up any brown bits. Pour into the slow-cooker.
3. Stir in the beans, remaining hominy, and green chiles. Season the chicken generously with salt and pepper and submerge. Cover and cook on LOW for 5-6 hours.
4. Remove the chicken and place on a plate or cutting board, and let sit for about 10 minutes. Shred the meat into bite-size pieces with two forks. Add back into the slow-cooker, along with the heavy cream, cilantro, and additional salt and pepper if needed to taste. Cover, and leave the cooker on warm until you are ready to serve.
5. Serve with preferred toppings, such as cilantro.

Source: Adapted from my White Bean Chicken Chili and Fearless Homemaker.

Amp up you white chili game by preparing it in a cast iron, with pepperjack cornbread baked on top, and served with chipotle crema!

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It’s finally cooling down which means it’s chili time!

Normally when I crave chili I gravitate towards my dad’s classic beef and bean version, but sometimes I like a little variety with chicken, known as white chili or in this case ghost chili for the upcoming spooky holiday.

I have shared a white chicken chili before and this recipe today is an adaptation from that. The updates included hominy, red bell pepper, Greek yogurt instead of sour cream,  a cornbread topping, and served with a chioptle crema.

It’s also prepared in a large cast iron skillet so you can throw it in the oven in order to bake the cornbread right on top. Less dishes!

This chili was already a favorite of mine, but the addition of the cornbread topping won me over all over again. The sweetness from the cornbread perfectly balanced out the spiciness of the chili.

I chose a boxed mix in order to cut down on prep time but you can use a boxed mix or your favorite cornbread recipe. Just make sure to not overfill the skillet when adding the raw batter, otherwise it will overflow as it bakes and expands.

I know from experience – hahaha.

Looking for more chili recipes? You’re in luck because this post is also part of a virtual #ChiliCookOff!

We have delicious recipes from across the country to get your chili making to the next level of delicious!

• Beef Chorizo and Bean Chili from Cheese Curd In Pardise
• Chasen’s Chili from That Recipe
• Slow Cooker Chicken Chilifrom A Day in the Life on the Farm
• White Chicken Chili from Making Miracles
• Salsa Verde White Chicken Chili from Sweet Beginnings
• Chili Impossible Pie from Shockingly Delicious
• Slow Cooker Chili Verde with Pork from Karen’s Kitchen Stories
• Turkey Chili Verde (Instant Pot) from Palatable Pastime
• Ghost Chili with Cornbread Topping and Chipotle Crema from The Spiffy Cookie

Post updated 10/23/20, photos above and below are the originals.

GHOST CHILI WITH CORNBREAD TOPPING AND CHIPOTLE CREMA

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Yield: 6-8 servings Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Ingredients

CHIPOTLE CREMA

• 1/2 cup plain Greek yogurt
• 1/2 cup heavy cream
• 2 tsp chopped chipotle peppers in adobo sauce
• 1/4 tsp salt

CHILI

• 1 lb. boneless, skinless chicken breasts, cut into 1/2-inch cubes
• 1 medium onion, chopped
• 4 cloves garlic
• 1 Tbsp olive oil
• 1 (15.5 oz.) can Great Northern beans, drained and rinsed
• 1 can white hominy, drained and rinsed (or white corn)
• 1 (14.5 oz.) can reduced sodium chicken broth
• 2 (4 oz.) cans diced green chiles
• 1/2 cup chopped red bell pepper
• 1 tsp salt
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp pepper
• 1/2 tsp cayenne pepper
• 1 bay leaf
• 1/4 cup chopped fresh cilantro, plus more for garnish
• 1 cup plain Greek yogurt
• 1/2 cup heavy cream

CORNBREAD TOPPING

• 1 box cornbread mix, plus ingredients (or favorite recipe)
• 3/4 cup shredded Pepperjack cheese, divided

Directions

1. The day before, prepare the chipotle crema.  In the bowl of a food processor or blender, add all ingredients. Process on high speed until smooth. Refrigerate overnight in an airtight container.
2. The next day, in a 12-inch cast iron skillet*, sauté chicken, onion and garlic in oil until chicken is no longer pink.  Add beans, corn, stock, chiles, bell pepper, and seasonings (in order through bay leaf).  Bring to a boil.  Reduce heat and let simmer, uncovered, for 30 minutes.
3. When 5 minutes remain, preheat oven to 400 degrees.
4. Remove chili from heat and discard the bay leaf. Stir in the cilantro, sour cream and whipping cream.
5. In a large bowl, mix the cornbread ingredients together, including 1/2 cup of the pepperjack. Spoon over the chili, leaving a 1/2-inch border around the sides**.
6. Bake until golden brown, about 15 minutes. Remove from oven and sprinkle the remaining pepperjack on top. Return to the oven until melted, about 2 minutes.
7. Allow to cool slightly, then serve topped with chipotle crema and additional cilantro, if desired.

Notes

* Don't own a very large cast iron skillet? Use a Dutch oven, or large oven-safe pot instead. ** If you have too much cornbread batter, bake leftovers in a muffin pan.

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While this is not what I think of when I hear the word “chili”, white bean chicken chili is delicious in its own right.

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The first time I ever had white chicken chili was when I made this recipe in 2011. For some reason I wasn’t able to imagine what all these white chili ingredients would taste like together. While I knew it had to be tasty, I didn’t realize just how good it really would turn out.

I actually wish I had made a double batch, but with how quick and easy it is to make it’s not a pain to make twice! Alternatively, I have also made a slow cooker version. And although it’s already hitting the high 70s and low 80s here in Memphis, TN I don’t think it could ever be too warm outside for a white bean chicken chili. It’s too delicious to say no.

What I may end up doing is making a double batch and freezing half of it. I love freezable meals!

WHITE BEAN CHICKEN CHILI

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Yield: 6-8 Servings Prep Time: 15 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 Tbsp olive oil
• 1 lb. boneless, skinless chicken breasts, cut into 1/2 -inch cubes*
• 1 medium onion, chopped
• 1-1/2 tsp garlic powder
• 2 (15.5 oz.) cans Great Northern beans, drained and rinsed
• 32 oz. reduced sodium vegetable or chicken broth
• 2 (4 oz.) cans diced green chiles
• 1 tsp salt
• 1 tsp cumin
• 1 tsp dried oregano
• 1/2 tsp ground black pepper
• 1/4 tsp ground cayenne pepper
• 1 cup sour cream**
• 1/2 cup whipping cream
• Fresh cilantro and paprika, for garnish

Directions

1. In a large saucepan or Dutch oven, heat olive oil over medium. Add chicken with onion and garlic powder and saute until chicken is no longer pink.  Add beans, broth, chiles, and seasonings.  Bring to a boil, reduce heat to a simmer, and let cook uncovered for 30 minutes.
2. Remove from the heat and stir in the sour cream and whipping cream.  Serve topped with a sprinkle of  paprika and fresh cilantro, if desired.

Notes

* I love using rotisserie chicken. **Can also substitute with plain Greek yogurt

Source: Adapted slightly from Everyday Annie.

Post updated 2/3/2025, photo above is the original.