Description
A comforting and easy slow-cooked white chicken chili with creamy texture and deep flavors.
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 preferred)
- 2 15 oz cans great Northern beans, drained and rinsed
- 2 4 oz cans diced green chiles (one hot, one mild)
- 1 15 oz can whole kernel corn, drained
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp ground cumin
- 3/4 tsp dried oregano
- 1/2 tsp chili powder
- 1/4 tsp cayenne pepper (optional)
- Small handful fresh cilantro, chopped
- 4 oz reduced fat cream cheese, softened
- 1/4 cup half and half
- Sliced jalapenos, sliced avocados, dollop of sour cream, minced fresh cilantro, tortilla strips, shredded Monterey Jack or Mexican cheese (optional toppings)
Instructions
- Add chicken breasts to the bottom of slow cooker, top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper, then rub seasonings into the meat.
- Top with diced onion, minced garlic, great Northern beans, green chiles, corn, chicken broth and cilantro, then stir gently to combine.
- Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.
- Remove chicken and shred with two forks, then return to slow cooker and stir.
- Add cream cheese and half and half, stir, then cover and cook on HIGH for an additional 15 minutes.
- Serve with desired toppings.
Notes
Soften cream cheese before adding for smooth blending. Rinse canned beans to reduce sodium.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 3g
- Sodium: 750mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg