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Description
A simple and delicious white chicken chili recipe made in a slow cooker.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 2 (15-ounce) cans cannellini or great northern beans, rinsed and drained
- 1 (4-ounce) can diced green chiles
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 ounces cream cheese, softened and cut into cubes
- Juice of 1 lime
- Optional toppings: fresh cilantro, shredded Monterey Jack cheese, avocado
Instructions
- Place the chicken breasts at the bottom of a 6-quart slow cooker.
- Top with the chopped onion, minced garlic, both cans of beans, and the diced green chiles.
- Pour the chicken broth over the ingredients.
- Sprinkle with cumin, oregano, salt, and pepper.
- 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 shred the meat with two forks.
- Return the shredded chicken to the slow cooker.
- Add the cubed cream cheese and stir until it has completely melted and incorporated into the chili, making it creamy.
- Stir in the lime juice.
- Serve hot with your favorite toppings.
Notes
- You can adjust the spice level by adding more or less green chiles.
- For a thicker chili, you can mash some of the beans against the side of the slow cooker before adding the cream cheese.
- This chili can be made ahead of time and reheated.