Description
White chicken chili emerges as a comforting culinary delight from Mexico’s rich cooking traditions. Simple ingredients blend seamlessly, creating a hearty meal you’ll crave during chilly evenings.
Ingredients
Scale
Proteins:
- 1 pound (1 lb) boneless, skinless chicken breasts
Beans and Vegetables:
- 2 cans (15 ounces/430 grams each) white beans, drained and rinsed
- 1 can (4 ounces/113 grams) diced green chilies
- 1 medium onion, diced
- 3 cloves garlic, minced
Spices and Liquids:
- 4 cups (946 milliliters) chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (optional)
- 1/2 cup (120 milliliters) sour cream
- 1/4 cup (60 milliliters) heavy cream
- 1 tablespoon lime juice
- Fresh cilantro, chopped (for garnish)
- Shredded cheese (optional, for serving)
- Avocado slices (optional, for serving)
- Tortilla chips (optional, for serving)
Instructions
- Arrange chicken breasts in the bottom of the slow cooker, creating an even base layer.
- Sprinkle white beans, diced green chilies, minced onion, and crushed garlic over the chicken.
- Pour chicken broth into the slow cooker and season with cumin, chili powder, salt, black pepper, oregano, and cayenne pepper.
- Secure the lid and cook on low temperature for 6-8 hours or high temperature for 3-4 hours until chicken is tender and fully cooked.
- Transfer chicken breasts to a cutting board and shred meat using two forks, pulling the meat apart into bite-sized pieces.
- Return shredded chicken to the slow cooker and gently fold into the existing mixture.
- Incorporate sour cream, heavy cream, and fresh lime juice, stirring until ingredients are thoroughly combined.
- Allow chili to simmer for an additional 15-20 minutes on low heat, enabling flavors to meld and sauce to thicken.
- Ladle chili into serving bowls and garnish with fresh chopped cilantro, shredded cheese, sliced avocado, and crispy tortilla chips.
Notes
- Customize heat levels by adjusting cayenne pepper quantity for mild or spicy preferences.
- Transform recipe into dairy-free version by substituting sour cream and heavy cream with coconut milk or cashew cream.
- Enhance protein content by adding extra beans or diced bell peppers for more vegetable nutrition.
- Prep chicken ahead by cooking and shredding night before to reduce morning cooking time and simplify meal preparation.
- Prep Time: 15 minutes
- Cook Time: 8 hours (on Low) or 4 hours (on High)
- Category: Lunch, Dinner, Appetizer
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 222 kcal
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 70 mg