Go Back
Freezer-Friendly White Chicken Chili Recipe
Ash Tyrrell

Freezer-Friendly White Chicken Chili Recipe

I still remember the first time I made this freezer white chicken chili recipe I had a rough week coming up and just wanted one less thing to think about at dinnertime. So I spent twenty minutes tossing everything into a freezer bag, and a week later I dumped it straight into my slow cooker
Print Recipe Pin Recipe
Total Time 6 hours 50 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 1/2 cups chicken broth — freeze some of it in ice cube trays first so the bag thaws faster
  • 1 pound boneless chicken breast cubed — chicken thighs work too and stay extra juicy
  • 1 large white onion pureed — blending it keeps the chili smooth instead of chunky
  • 3 cloves garlic minced — always use fresh garlic here, the jarred kind loses its punch
  • 15 oz cooked great northern beans — rinse them well so the chili doesn't turn cloudy
  • 15 oz cooked butter beans — adds a creamy texture without any extra dairy
  • 8 oz garbanzo beans or white hominy — hominy gives a fun slightly chewy bite if you can find it
  • 8 oz white shoepeg corn — sweeter and more tender than regular corn kernels
  • 2 cans 7 oz each fire-roasted diced green chilies — this is where the flavor really comes alive
  • 1 tablespoon cumin — the backbone spice of any good chicken chili
  • 1/2 tablespoon coriander — adds a subtle citrusy warmth
  • 1/2 tablespoon oregano — don't skip it it rounds out the spice blend nicely
  • 1/2 teaspoon sea salt — adjust to taste once it's fully cooked
  • A few dashes of hot sauce — start small you can always add more heat later
  • 1 tablespoon olive oil — helps everything blend together in the bag
  • Juice of 1 lime — brightens the whole pot right before serving
  • 1 cup sour cream — this is what makes it creamy stir it in only at the end
  • Shredded cheese for garnish — grate it fresh, pre-shredded cheese doesn't melt as smoothly
  • Fresh cilantro chopped, for garnish — adds a fresh, herby finish right before serving

Method
 

  1. I start by cubing the raw chicken breast into bite-sized pieces so it cooks evenly later on. Then I puree the onion in a blender or food processor until smooth, which keeps the texture of the finished chili nice and creamy. Mincing the garlic fresh at this stage makes a noticeable difference in flavor once everything cooks together.
  2. Next, I add the chicken broth, cubed chicken, pureed onion, garlic, beans, corn, green chilies, and all the dry spices into one large gallon freezer bag. I press out as much air as possible before sealing it, since that helps the chili freeze flat and thaw faster. This is the point where your frozen chicken chili is officially freezer-ready.
  3. I always lay the sealed bag flat on a baking sheet in the freezer until it's solid. Freezing it flat lets me stack multiple bags later, which is a game changer if you're meal prepping several dinners at once. Once frozen solid, you can stand the bags upright to save even more freezer space.
  4. The night before I want to cook it, I set the frozen bag into a large bowl in the fridge to thaw safely overnight. The bowl catches any condensation or leaks so I don't wake up to a puddle. By morning, the chili base is fully thawed and ready to go straight into the slow cooker.
  5. I pour the thawed contents into my slow cooker, give it one good stir, cover it, and cook on high for about 6 hours. The whole house smells amazing by the time it's ready, and the chicken turns out incredibly tender. This is the easiest part of the entire meal prep white chicken chili process.
  6. Once the 6 hours are up, I stir in the fresh lime juice first, followed by the sour cream, mixing until everything is fully combined. I cover it again and let it cook for another 30 minutes so the flavors meld together. This final step is exactly what makes it a true creamy white chicken chili rather than a plain soup.

Notes

  • I always taste and adjust the salt after the sour cream goes in, since the creaminess can mellow out the seasoning.
  • I like pureeing the onion instead of dicing it because it disappears into the broth and keeps my kids from picking it out.
  • I've started freezing a little extra broth in ice cube trays first, and it really does help the bag thaw faster.
  • I never skip the lime juice. At the end it wakes up all the other flavors in a way you'll really notice.
  • If I want it spicier, I add a diced jalapeño along with the green chilies before freezing