Recipe- Spicy White Chicken Chili

Recipe- Spicy White Chicken Chili
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By Rebecca Steckham Arts & Lifestyle Editor

With fall around the corner it’s time to break out one of the more popular kitchen appliances of students the world over ; the crock pot.

Cooking with the crock pot, or slow-cooker, is a fun and affordable way for students to make meals. The biggest perk in using the crock pot is it alleviates the toughest part of cooking, mainly the actual “cooking” part.

Did you know that because of the low cooking temperature, it is almost impossible to burn food.

Because Croc pots are set-it-and-forget-it, you can eat good, healthy meals while leaving time for homework . On top of that, you can cook meals for an entire week and pack them in the freezer.

This first recipe is a twist on the classic chili dish we know and love.

Spicy White Chicken Chilli


1 tablespoon vegetable oil
1 onion chopped
3 cloves garlic chopped
1 (4 ounce) can diced jalapeno peppers
2 (4 ounce) can chopped green chili peppers
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon ground cayenne pepper
2 (14.5 ounce) cans chicken broth
3 cups chopped cooked chicken breast
3 (15 ounce) cans white beans
1 cup shredded Monterey Jack cheese


1. Brown the garlic with oil in a saucepan and throw in the chicken sliced or chopped up. Cook until done and set aside.

2. Add all of the rest of the ingredients with the cooked chicken/garlic into the crock pot and cook on low for at least 5 hours (6-8 hours preferred).

3. Slowly stir in the cheese until melted. Serve warm.

It’s that easy!

For more great student recipes check out

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