Description
A comforting, creamy slow-cooked white chicken chili with tender chicken, creamy beans, and aromatic spices.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 can great Northern beans, drained and rinsed
- 1 cup low-sodium chicken broth
- 1 (4 ounce) can green chilies
- 1/2 onion, finely diced
- 2 cloves garlic, minced
- 1/2 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon chili powder
- 1/2 teaspoon salt
- 4 ounce cream cheese, cubed
- Juice of 1/2 lime
Instructions
1. Add to Crockpot: Place the chicken breasts, beans, broth, green chilies, onion, garlic, cumin, oregano, chili powder, and salt into the crockpot.
2. Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and cooked through.
3. Shred Chicken: Remove the chicken from the crockpot, shred it with two forks, and return it to the pot.
4. Add Cream Cheese: Stir in the cubed cream cheese until it’s melted and the chili is creamy and smooth.
5. Finish & Serve: Add the lime juice, stir well, and serve the White Chicken Chili warm, with your favorite toppings like shredded cheese, fresh cilantro, or crunchy tortilla chips.
Notes
For a spicier version, add diced jalapeños or more chili powder. For a vegetarian option, substitute chicken with jackfruit or tofu.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 75mg