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White Chicken and Corn Chili

White Chicken and Corn Chili
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White Chicken and Corn Chili is a colorful slow cooker white bean chili recipe. It's a hearty dish, made with diced tomatoes, white kidney beans, peppers, sharp Cheddar cheese and more. Serve it up for a warm, comforting dinner or impress some guests. This recipe yields 12 servings, so you can serve a crowd or have delicious leftovers.


Visit Hamilton Beach's Web site at for more slow cooker recipe ideas.


Cooking Time6 hr


  • 2 pounds boneless, skinless chicken breasts, cubed
  • 2 cans (15-ounce) cannellini beans (white kidney beans), drained and rinsed
  • 2 cans (15-ounce) diced tomatoes
  • 1/2 cup chicken broth
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 2 jalapeno peppers, seeds removed; minced
  • 1 package (16-ounce) frozen corn
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1/4 teaspoon ground cayenne pepper
  • 1 teaspoon salt
  • 1/2 teaspoon pepper, freshly ground
  • 1 cup shredded sharp Cheddar cheese


  1. Mash 1/2 cup of cannellini beans with fork.

  2. Place all ingredients (except cheese) including mashed beans in slow cooker and stir to combine.

  3. Cover and cook on HIGH for 3 hours or LOW for 6 hours.

  4. Top with shredded cheddar cheese before serving.

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What a wonderful and refreshing twist this recipe is from the traditional chili that most people make. I've never had it with chicken or white kidney beans before. Come to think of it, I had no idea white kidney beans even existed. This would be so good over rice or corn bread...I can't wait to try it! Is there a reason why the beans are mashed...maybe to make it thicker?


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