Description
A hearty and flavorful white chicken chili made in a slow cooker, perfect for a comforting meal.
Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 2 (15 ounce) cans Great Northern beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 (4 ounce) can diced green chiles
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1 (8 ounce) block cream cheese, softened
- 1/2 cup chopped fresh cilantro
- 1 lime, juiced
Instructions
- Place the chicken breasts in the bottom of a 6-quart slow cooker.
- Top with the chopped onion, minced garlic, beans, corn, and green chiles.
- Pour the chicken broth over everything.
- Sprinkle with cumin, oregano, cayenne pepper, and salt.
- Stir gently to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Once the cooking time is complete, remove the chicken breasts from the slow cooker and place them on a cutting board.
- Shred the chicken using two forks, then return the shredded chicken to the slow cooker.
- Cut the softened cream cheese into cubes and add it to the slow cooker.
- Stir until the cream cheese is fully melted and incorporated into the chili, making it creamy.
- Stir in the fresh cilantro and the juice of one lime.
- Let it heat through for another 10 minutes.
- Serve hot with your favorite toppings.
Notes
- For a spicier chili, add more cayenne pepper or a pinch of red pepper flakes.
- Toppings can include shredded cheese, sour cream, avocado, or tortilla chips.
- This recipe can be adapted for dietary needs by omitting the cream cheese for a dairy-free version or using vegetable broth and beans for a vegetarian version (though chicken is a primary ingredient here).