Description
This creamy white chicken chili is made easy in the slow cooker, with just the right amount of spice to warm up your night!
Ingredients
Scale
- 1 lb boneless skinless chicken breasts trimmed of excess fat
- 1 yellow onion diced
- 2 cloves garlic minced
- 24 oz chicken broth (low sodium)
- 2 15oz cans great Northern beans drained and rinsed
- 2 4oz cans diced green chiles (1 hot, 1 mild)
- 1 15oz can whole kernel corn drained
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp cumin
- 3/4 tsp oregano
- 1/2 tsp chili powder
- 1/4 tsp cayenne pepper
- small handful fresh cilantro chopped
- 4 oz reduced fat cream cheese softened
- 1/4 cup half and half
- TOPPINGS:
- sliced jalapenos
- sliced avocados
- dollop of sour cream
- minced fresh cilantro
- tortilla strips
- shredded Monterey jack or Mexican cheese
Instructions
- Add chicken breasts to bottom of slow cooker, top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
- Top with diced onion, minced garlic, beans, green chiles, corn, chicken broth, and cilantro. Stir.
- Cover and cook on LOW for 8 hours or HIGH for 3-4 hours.
- Remove chicken, shred, return to slow cooker.
- Add cream cheese and half-and-half, stir, cover, cook HIGH 15 minutes.
- Serve with desired toppings.
Notes
- To thicken chili, mix 1 Tbsp cornstarch with 2-3 Tbsp liquid, stir into chili, cook until thickened.
- Can be made on stovetop or Instant Pot for convenience.
- Adjust spices and toppings to taste.
- Prep Time: 5 minutes
- Cook Time: 8 hours
- Category: Soup/Chili
- Method: Slow Cooker, Stovetop, Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 155