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Creamy white chicken chili made in a slow cooker with chicken, great Northern beans, green chiles, corn, and a gently spicy finish.

Ingredients

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  • 1 lb boneless skinless chicken breasts, trimmed of excess fat
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 24 oz. low-sodium chicken broth
  • 2 15oz cans great Northern beans, drained and rinsed
  • 2 4oz cans diced green chiles, one hot and one 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

Instructions

  1. Add the chicken breasts to the bottom of a slow cooker. Top with the salt, black pepper, cumin, oregano, chili powder, and cayenne pepper.
  2. Add the diced onion, minced garlic, great Northern beans, green chiles, corn, chicken broth, and cilantro over the chicken. Stir.
  3. Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.
  4. Remove the chicken breasts to a large mixing bowl, shred them, and return the chicken to the slow cooker.
  5. Add the softened cream cheese and half and half. Stir, cover, and cook on HIGH for 15 minutes, or until the chili is creamy and slightly thickened. Stir well and serve with desired toppings.

Notes

The recipe also supports stovetop and 6-quart pressure-cooker directions., For make-ahead or freezing, complete the recipe through step 4 before adding the cream cheese and half and half. Cool completely, freeze, thaw overnight in the refrigerator, and add the creamy ingredients during reheating., Keep chicken chili in an airtight container in the refrigerator for 4-5 days., The listed nutrition is 155 calories per serving. Nutrition information is an estimate, not professional nutrition advice, and can vary by brand.

Nutrition

Find it online: https://spoonandhearth.com/crockpot-white-chicken-chili-creamy-and-easy/