Description
This Award-Winning Creamy White Chicken Chili is rich, hearty, mildly spicy, and unbelievably comforting.
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 (15 oz) cans great northern beans, drained and rinsed
- 1 (15 oz) can sweet corn, drained
- 1 (4 oz) can diced green chiles
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- 4 cups chicken broth
- 1 block (8 oz) cream cheese, softened
- 1/2 cup sour cream
- Salt and pepper, to taste
- Juice of 1 lime
- Shredded cheese
- Sliced jalapeños
- Chopped cilantro
- Tortilla strips or chips
- Avocado slices
Instructions
- Place chicken breasts at the bottom of the slow cooker. Add onions, garlic, beans, corn, green chiles, cumin, oregano, chili powder, paprika, and cayenne. Pour in chicken broth and stir lightly.
- Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours until tender.
- Remove cooked chicken, shred with two forks, and return to the slow cooker.
- Add softened cream cheese and sour cream. Stir or whisk until fully melted and smooth. Add lime juice and adjust seasoning.
- Ladle chili into bowls and top with cheese, avocado, jalapeños, cilantro, or tortilla strips.
Notes
- Perfect for chilly evenings.
- Great for game day gatherings.
- Can be used for family dinners or meal prep.
- Prep Time: 20 minutes
- Cook Time: 6-8 hours on LOW or 3-4 hours on HIGH
- Category: Soup
- Method: Slow cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg