Today is a dreary and cold day, not a day for a fancy meal, but one that can be made in the Crock-Pot and forgotten until dinnertime. For dinner today, we are having White Chicken Chili, one of my favorite soup recipes. Keep reading for tips and tricks on how to make this recipe easily, inexpensively, and super delicious. As a result, this entire soup was under $15!
Published March 16, 2016
Updated March 24, 2022
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Use a whole chicken
Instead of using chicken breasts with this recipe today, I am going to roast an entire chicken in the oven. Once it is cooled, I can then use the bones and drippings to make the chicken stock for this recipe. Check out my recipe for chicken stock by clicking the link below. One benefit of using a whole chicken for this recipe is to then save money not buying stock containers. The drippings themselves, once they are defatted, can serve as the perfect base for this chili.
Cost to make this recipe
Depending on which ingredients you choose to use, this recipe can be cost effective or can run quite expensive. For example, if you are using purchased chicken stock, you can be sure to add $4-5 to your recipe cost for just one 32oz container. However, if you choose to roast a chicken in the oven and use the drippings and bones to make your own stock, your recipe can then include the cost of the whole chicken with not much extra.
I bought a whole chicken at ALDI for $0.99 per pound while boneless chicken breasts were $1.99 per pound.
An entire 5.01 pound chicken cost me $4.96 and 5.28 pound of boneless chicken breasts cost $10.51.
Below are the ingredients and what each cost for this recipe.
1 Tbsp oil $0.03
whole chicken $4.96
large onion $0.30
4 minced garlic cloves $0.15
1 tsp cumin $0.09
1/8 tsp red pepper flakes
2 cans white beans $1.38
2 cans beans $1.38
1 can green chiles-chopped $0.89
1 Tbsp oregano $0.09
can fire roasted tomatoes $1.00
The total cost to make this recipe for White Chicken Chili was $10.27.
This recipe makes a 6-Quart amount of soup and we fed our family of six with a lot of leftovers. Had I used boneless chicken breasts, I would have had an additional $5 for the chicken plus $5 for chicken stock which would make the total then $20.82.
Crock-Pot White Chicken Chili Recipe
1 Tbsp oil
3 skinless chicken breasts
1 large onion, chopped
2 minced garlic cloves
1 tsp cumin
1/8 tsp red pepper flakes
2 cans white beans
2 cans beans
1 can green chiles-chopped
1 Tbsp oregano
can fire roasted tomatoes
1/2 cup cheese to taste
1. Spray a 9 X 13-inch baking dish with non-stick spray, then set aside.
2. On a cutting board, slice a whole chicken down the breastbone, cutting through the bones, then lay it skin-side up in the prepared baking dish and season the skin with salt and pepper. Cook the chicken at 375 degrees until it reaches a temperature of 165 degrees.
3. On a cutting board, dice the onion and mince the garlic and add them to the hot pan to sauté, then remove them from the pan and place in a bowl to cool.
When the onions and garlic are tender and cooked, add them to the Crock-Pot.
4. Cut open the cans of beans, drain them in a sink colander, then pour the beans into the Crock-Pot.
5. Open the cans of chopped chilis and fire roasted tomatoes and then add the contents to the pot.
6. To the Crock-Pot, add cumin, red pepper flakes and oregano, then stir well to combine.
7. When the chicken is done, let it rest to cool. Once cooled, debone the chicken and add it to the Crock-Pot. Reserve any juices and bones and make a stock for the White Chicken Chili, then add it to the pot.
Make a quick chicken stock out of the bones, juices from the cooked chicken, carrots, celery, seasonings, and added water and let it simmer for 1 hour.
When the stock has simmered for at least 1 hour, strain it with a sink colander and add to the Crock-Pot with the beans and chicken.
8. Cook White Chicken Chili on HIGH for 4-5 hours or LOW for 5-6 hours. Then serve with shredded parmesan cheese and enjoy!
Recipe for White Chicken Chili
Crock-Pot White Chicken Chili
- Cutting board
- 1 Tbsp Oil
- 3 Chicken Breasts
- 1 Onion chopped
- 2 Garlic Cloves minced
- 1 tsp Cumin
- 1/8 tsp Red Pepper Flakes
- 2 cans White Beans
- 2 cans Beans
- 1 can Green Chiles chopped
- 1 Tbsp Oregano
- 1 can Fire Roasted Tomatoes
- 1/2 cup Cheese shredded
- Spray a 9 X 13-inch baking dish with non-stick spray, then set aside.
- On a cutting board, slice a whole chicken down the breastbone, cutting through the bones, then lay it skin-side up in the prepared baking dish.
- Cook the chicken until it reaches a temperature of 165 degrees, between 45-60 minutes.
- On a cutting board, dice the onion and mince the garlic and add them to the hot pan to sauté, then remove them from the pan and place in a bowl to cool.
- Cut open the cans of beans, drain them in a sink colander, then pour the beans into the Crock-Pot.
- Open the cans of chopped chilis and fire roasted tomatoes and then add the contents to the Crock-Pot.
- To the Crock-Pot, add cumin, red pepper flakes and oregano, then stir to combine.
- When the chicken is done, let it rest to cool. Once cooled, debone the chicken and add it to the Crock-Pot.
- Reserve any juices and bones and make a stock for the White Chicken Chili, then add it to the pot.
- Cook the White Chicken Chili on HIGH for 4-5 hours or LOW for 5-6 hours.
- Serve with sprinkled cheese on top if desired and enjoy!
White Chicken Chili Ingredients
Directions for White Chicken Chili
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