Creamy White Chicken Chili (Printer-Friendly Version)
Slow-cooked creamy white chicken with beans, green chiles, and melted cheese for a comforting, spicy meal.
# What You'll Need:
→ Poultry
01 -
1 lb boneless skinless chicken breasts, trimmed of excess fat
→ Vegetables and Aromatics
02 -
1 yellow onion, diced
03 -
2 cloves garlic, minced
04 -
1/4 cup fresh cilantro, chopped
→ Canned Goods
05 -
2 cans (15 oz each) great Northern beans, drained and rinsed
06 -
2 cans (4 oz each) diced green chiles (1 hot, 1 mild)
07 -
1 can (15 oz) whole kernel corn, drained
→ Liquids
08 -
3 cups low-sodium chicken broth
09 -
1/4 cup half and half
→ Dairy
10 -
4 oz reduced-fat cream cheese, softened
→ Spices
11 -
1 tsp salt
12 -
1/2 tsp black pepper
13 -
1 tsp ground cumin
14 -
3/4 tsp dried oregano
15 -
1/2 tsp chili powder
16 -
1/4 tsp cayenne pepper
→ Optional Toppings
17 -
Sliced jalapeños
18 -
Sliced avocados
19 -
Dollop of sour cream
20 -
Minced fresh cilantro
21 -
Tortilla strips
22 -
Shredded Monterey Jack or Mexican cheese
# Steps to Follow:
01 -
Place chicken breasts at the bottom of the slow cooker. Season with salt, black pepper, cumin, oregano, chili powder, and cayenne pepper.
02 -
Top with diced onion, minced garlic, great Northern beans, diced green chiles, corn, chicken broth, and chopped cilantro. Stir to combine.
03 -
Cover and cook on LOW for 8 hours or on HIGH for 3 to 4 hours until chicken is thoroughly cooked.
04 -
Remove chicken breasts to a bowl and shred using two forks. Return shredded chicken to the slow cooker.
05 -
Add softened cream cheese and half and half to the slow cooker. Stir well, then cover and cook on HIGH for 15 minutes until the chili thickens and becomes creamy.
06 -
For a smoother texture, whisk softened cream cheese with a few ladles of chili in a small bowl until smooth, then stir back into the slow cooker before adding half and half and cooking on HIGH for 15 minutes.
07 -
Stir the chili well and serve garnished with preferred toppings such as sliced jalapeños, avocado, sour cream, fresh cilantro, tortilla strips, or shredded cheese.
# Additional Tips:
01 -
To thicken the chili further, dissolve 1 tablespoon cornstarch in 2 to 3 tablespoons of milk, half and half, chicken broth, or water. Stir this slurry into the chili and cook until thickened to your preference.