Description
A warm and comforting creamy white chicken chili that’s perfect for gatherings and chilly days.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 onion, diced
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 can (4 oz) diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1 cup heavy cream
- 1/2 cup sour cream
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Place the chicken breasts in the slow cooker. Add the drained white beans, corn, diced onion, and minced garlic on top.
- Pour in the chicken broth and add the diced green chilies, cumin, chili powder, paprika, salt, and pepper. Stir until well mixed.
- Cover the slow cooker and set it to cook on low for 6 to 7 hours, or on high for 3 to 4 hours.
- Once done, remove the chicken breasts and shred them with two forks. Return the shredded chicken to the slow cooker.
- Stir in the heavy cream and sour cream, cooking on low for an additional 15 to 20 minutes until heated through.
- Ladle the chili into bowls, garnishing with fresh cilantro and lime wedges for serving.
Notes
For a lighter version, use low-fat milk or coconut cream instead of heavy cream. Adjust spice levels with more or fewer chilies.
- Prep Time: 15 minutes
- Cook Time: 390 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 3g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 60mg