Easy Creamy White Chicken Chili {Freezer Meal}

Who doesn’t love a good chili recipe!? I promise this creamy white chicken chili recipe will not disappoint you! If you’ve never tried white chicken chili…oh my, you are in for a real treat! My family absolutely loves this recipe and, let me tell ya, it is Easy-Peasy…with a capital E and P! It’s creamy, delicious and full of flavor! The perfect meal for when you want something that’s really good, but don’t want to put a lot of effort into it…we’ve all had those days! Just freeze it ahead of time, so all you have to do is pour it into the slow cooker and let it cook all day! Told ya it was going to be easy!!

Note: This recipe’s ingredients are for one, 6 serving freezer meal. You can easily double, triple or quadruple the recipe, but I wouldn’t recommend trying to fit two batches in one bag, you may end up with spillage and the thawing time will take much longer.

Easy Creamy White Chicken Chili {Freezer Meal}

You’ll start out this recipe by placing all ingredients (minus the ingredients needed for the end of the cooking process) into a gallon sized freezer bag. Seal the bag, pushing out all of the excess air, and freeze until you are ready to use. I tell ya, it can’t get much easier than that!

To thaw, just place the freezer bag into a large bowl in the fridge the night before you want to prepare it. The bowl will prevent a big mess just in case your freezer bag leaks…believe me, I’ve learned from experience!

Once thawed, place all the contents of the bag into your slow cooker, stir once, cover, and cook on the hi setting for about 6 hours. Your house will smell AH-mazing!

At the end of the cooking process, add the juice of 1 lime and stir throughly. Next, add 1 cup of sour cream, mix well. Cover and cook for another 30 minutes.

Now it’s ready to serve! Top each bowl with a sprinkling of cheese, a dollop of sour cream, some chopped cilantro and DIG IN…this creamy white chicken chili recipe is like a little bowl of heaven! Doesn’t that look delicious!?

This is how I like to eat mine! YUM! I can’t wait for you to try it!

Below is a printable recipe card! Enjoy!

Recipe Card

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Easy Creamy White Chicken Chili {Freezer Meal}

Published By Karrie

Course Soup

Cuisine American, slow cooker

Keyword freezer chicken chili

Servings 6

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Prep Time 10 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 10 minutes mins

This easy creamy white chicken chili is hardy and delicious! It's a family favorite at our house, I can't wait for you to give it a try!

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Ingredients

 

US CustomaryMetric

Freezer Prep

• ▢ 1 gallon freezer bag
• ▢ 2 1/2 cups Chicken Broth pre freezing in ice cube trays make for quicker thawing times
• ▢ 16 oz Cooked Great Northern Beans
• ▢ 16 oz Cooked Small Butter Beans
• ▢ 8 oz Cooked Garbanzo Beans or Cooked White Hominy
• ▢ 8 oz White Shoepeg Corn
• ▢ 1 lbs Chicken Breast cut into 1 inch cubes
• ▢ 1 Large White Onion pureed
• ▢ 3 Cloves Garlic finely minced
• ▢ 1 Tbsp Cumin
• ▢ 1/2 Tbsp Coriander
• ▢ 1/2 tsp Sea Salt
• ▢ 1/2 Tbsp Oregano
• ▢ 1-4 dashes Red Chili Sauce such as Tapatio or Tabasco
• ▢ 1 Tbsp Olive Oil
• ▢ Juice of 1 lime
• ▢ 2 7 oz Cans of Fire Roasted Diced Green Chilis

End of Cooking

• ▢ Juice of 1 lime
• ▢ 1 cup Sour Cream + some for garnishing
• ▢ Shredded Mexican Cheese Blend for garnishing
• ▢ Fresh Cilantro chopped, for garnishing

Instructions

To Freeze:

• Place All ingredients, minus ingredients needed for end of cooking process, into your gallon freezer bag. Seal, pushing all the excess air out, and freezer until ready to use.

To Thaw:

• Place bag in a large bowl in your fridge the night before you want to put it in the slow cooker.

To Cook:

• Place contents of bag into slow cooker, stir once, cover, and cook on hi setting for about 6 hours.
• About 30 minutes before serving, stir in juice of 1 lime thoroughly, and then stir in 1 cup of sour cream. Top each bowl with sprinkling of cheese, a dollop of sour cream, and 1 tsp. of chopped cilantro. Enjoy!

Notes

For a deeper, richer flavor (if you have the time) substitute 2 Anaheim Peppers, 1 Bell Pepper and 1 Serrano Pepper in place of the canned green chilis. Lightly rub oil all over each pepper, place on a cookie sheet. Roast at 425˚ for 10 minutes, turning half way through. Place all the peppers into a paper bag, close and let rest for 15 minutes. Peel, vein, stem and chop all of the peppers and add to the gallon freezer bag with the rest of the ingredients before freezing.

Nutrition

Serving: 1Cup | Calories: 409kcal | Carbohydrates: 43g | Protein: 30g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 68mg | Sodium: 1036mg | Potassium: 1024mg | Fiber: 10g | Sugar: 4g | Vitamin A: 285IU | Vitamin C: 12.8mg | Calcium: 142mg | Iron: 4.6mg

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About Karrie

Food is my love language. But so is saving money. So I like to combine the two a lot and make thrifty make ahead and freeze meals to save time. Because life is busy, and freezer meals can come to the rescue for all of us. And yes, they actually CAN taste good. Read more...