Get ready to turn up the heat! This simple recipe for Jala-Hot white chicken chili is hearty, filling, and warm. With a crockpot, you can simply add the ingredients and let to cook for several hours. Perfect for potlucks or dinner on a chilly night, this recipe takes very little prep and is sure to satisfy your chili craving.


    • 1lb boneless, skinless chicken breasts (about 2 breasts)
    • An 8 oz bottle of Elda’s Kitchen Jala-Hot Cooking & Grilling Sauce
    • 2 cups chicken broth
    • 2 cups corn, frozen
    • 2 cans white beans, rinsed and drained
    • 8 oz green chiles, chopped
    • 1 tbsp salt & pepper
    • 1 tbsp chili powder
    • 1 tbsp cumin
    • 8 oz cream cheese, softened

Optional Toppings

    • Limes
    • Mexican cheese
    • Sour Cream
    • Avocado
cowboy pinwheels


In a large crockpot, add your chicken breasts, white beans, corn, and green chilies. Then add 2 cups of chicken broth and the entire 8 oz bottle of Elda’s Kitchen Jala-Hot Cooking & Grilling Sauce. Top with salt, pepper, chili powder, and cumin. Stir to combine. Cover and cook on high for 4 hours.

Once cooked, remove chicken breasts and check temp to ensure they are cooked through. Using 2 forks, shred chicken and add back to the crock pot. Stir to mix chicken with the broth.

Next, add your 8 oz of cream cheese in chunks. You can use a knife to slice off and add chunks of cream cheese to the soup.

Continue to cook on high with the lid off. Stir to mix and melt the cream cheese. While the cream cheese is combining and thickening the soup, you can prepare your optional toppings. We love to slice up half an avocado and add fresh lime juice.

Once cooked through and warm, serve and enjoy! Enjoy!

Watch Brie make this recipe on YouTube!
If you make this recipe at home, be sure to share with us by tagging @eldas.kitchen on Instagram or @EldasKitchenSauces on Facebook!