Creamy White Chicken Chili (Printer-Friendly)
Slow-cooked creamy white chicken with beans, green chiles, and spices for a comforting meal.
# List of Ingredients:
→ Protein
01 -
1 lb boneless skinless chicken breasts, trimmed
→ Vegetables
02 -
1 medium yellow onion, diced
03 -
2 cloves garlic, minced
04 -
1 cup whole kernel corn, drained
→ Canned Goods
05 -
2 cans (15 oz each) great Northern beans, drained and rinsed
06 -
2 cans (4 oz each) diced green chiles; one hot, one mild
→ Liquids
07 -
3 cups low sodium chicken broth
08 -
1/4 cup half and half
→ Dairy
09 -
4 oz reduced fat cream cheese, softened
→ Spices & Herbs
10 -
1 tsp salt
11 -
1/2 tsp ground black pepper
12 -
1 tsp ground cumin
13 -
3/4 tsp dried oregano
14 -
1/2 tsp chili powder
15 -
1/4 tsp cayenne pepper
16 -
Small handful fresh cilantro, chopped
→ Optional Toppings
17 -
Sliced jalapeños
18 -
Sliced avocados
19 -
Dollop of sour cream
20 -
Minced fresh cilantro
21 -
Tortilla strips
22 -
Shredded Monterey Jack or Mexican cheese
# Preparation Steps:
01 -
Place chicken breasts in slow cooker. Season with salt, black pepper, cumin, oregano, chili powder, and cayenne pepper.
02 -
Top with diced onion, minced garlic, great Northern beans, green chiles, corn, chicken broth, and cilantro. Stir to combine.
03 -
Cover and cook on LOW for 8 hours or HIGH for 3–4 hours until chicken is tender.
04 -
Remove chicken breasts, shred in a bowl, then return shredded meat to slow cooker.
05 -
Add softened cream cheese and half and half. Stir to combine, cover, and cook on HIGH for 15 minutes until creamy and slightly thickened.
06 -
For a smoother texture, whisk softened cream cheese with a few ladles of chili in a separate bowl until smooth, then stir this mixture back into the slow cooker before adding half and half and cooking on HIGH.
07 -
Stir well and serve garnished with desired toppings such as sliced jalapeños, avocado, sour cream, cilantro, tortilla strips, or shredded cheese.
# Additional Suggestions:
01 -
To thicken further, dissolve 1 tbsp cornstarch in 2–3 tbsp milk, half and half, chicken broth, or water, then stir into chili and cook until thickened.