Description
A comforting white chicken chili that wraps you in warmth with every spoonful, perfect for family dinners or potlucks.
Ingredients
Scale
- 1 lb boneless skinless chicken breasts
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 cans (15 oz each) Great Northern beans, drained and rinsed
- 2 cans (4 oz each) diced green chiles (mild or hot)
- 1 can (15 oz) whole kernel corn, drained
- 3 cups low-sodium chicken broth
- 4 oz reduced-fat cream cheese, softened
- 1/4 cup half-and-half
- 1 tsp salt
- 1 tsp ground cumin
- 3/4 tsp dried oregano
- 1/2 tsp chili powder
- 1/4 tsp cayenne pepper
- Sliced jalapeños, avocado, sour cream, crispy tortilla strips (for serving)
Instructions
- Layer the chicken breasts at the bottom of your slow cooker.
- Sprinkle salt, cumin, oregano, chili powder, and cayenne pepper over the chicken evenly.
- Add the diced onion, minced garlic, Great Northern beans, green chiles, and corn, ensuring an even distribution.
- Pour the low-sodium chicken broth over the mixture, submerging the ingredients.
- Cover your slow cooker and set it to cook on LOW for 8 hours or HIGH for 3-4 hours until your chicken is tender.
- Once cooked, remove the chicken and shred it with two forks, returning it to the slow cooker.
- Stir in the softened cream cheese and half-and-half, cover, and let it cook on HIGH for an additional 15 minutes until delightful and creamy.
- Serve hot, topping each bowl with sliced jalapeños, creamy avocado, dollops of sour cream, and crispy tortilla strips for a winning finish.
Notes
For a creamier texture, add more cream cheese or use heavy cream. You can substitute chickpeas or tofu for a vegan option.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 25g
- Cholesterol: 60mg