Description
Comfort meets convenience in this hearty White Chicken Chili, packed with tender chicken, creamy broth, and zesty southwestern flavors. Slow-cooked simplicity delivers a soul-warming meal you’ll crave on chilly evenings.
Ingredients
Scale
Protein:
- 1 pound boneless skinless chicken breasts
Vegetables and Beans:
- 1 yellow onion
- 2 cloves garlic
- 2 (15 ounces) cans great Northern beans
- 2 (4 ounces) cans diced green chiles
- 1 (15 ounces) can whole kernel corn
- Small handful fresh cilantro, chopped
- Sliced jalapenos (optional topping)
- Sliced avocados (optional topping)
Spices and Seasonings:
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon cumin
- 3/4 teaspoon oregano
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
Liquid and Dairy:
- 24 ounces low-sodium chicken broth
- 4 ounces reduced fat cream cheese
- 1/4 cup half and half
Toppings:
- Sour cream
- Minced fresh cilantro
- Tortilla strips
- Shredded Monterey jack or Mexican cheese
Instructions
- Arrange raw chicken breasts in a single layer at the base of the slow cooker.
- Sprinkle diced onions and minced garlic over the chicken, then carefully pour chicken broth around the meat.
- Add green chiles, corn kernels, and variety of beans to create a robust base for the chili.
- Generously season the mixture with salt, pepper, ground cumin, dried oregano, chili powder, and a hint of cayenne for subtle heat.
- Secure the lid and cook on low temperature for 6-7 hours or high temperature for 3-4 hours until chicken becomes fork-tender and fully cooked.
- Transfer chicken to a cutting board and shred using two forks, then return the shredded meat back to the slow cooker.
- Cut cream cheese into small cubes and slowly incorporate into the hot chili, stirring until completely melted and smooth.
- Pour half-and-half into the mixture, stirring gently to create a rich, velvety consistency.
- Fold in freshly chopped cilantro for a bright, herbal finish.
- Ladle into serving bowls and garnish with optional toppings like additional cilantro, sour cream, or shredded cheese.
Notes
- Prevent dry chicken by using bone-in, skin-on chicken breasts which retain more moisture during slow cooking.
- Customize heat levels by adjusting cayenne pepper amount – start with less and gradually increase for personal spice preference.
- For dairy-free version, replace cream cheese with cashew cream or coconut milk and use nutritional yeast for rich, creamy texture.
- Enhance protein content by adding quinoa or extra beans during the last hour of cooking, making the dish more filling and nutritionally balanced.
- Prep Time: 15 minutes
- Cook Time: 7 hours (on Low) or 3 hours (on High)
- Category: Lunch, Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 210 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 6 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 50 mg