Description
Delightful white chicken chili simmers with rich Mexican-inspired flavors, blending tender chicken, hearty beans, and green chiles. Comforting ingredients meld together, promising a satisfying meal you’ll savor with each spoonful.
Ingredients
Scale
Proteins:
- 2 pounds boneless, skinless chicken breasts
Beans and Vegetables:
- 2 cans (15 ounces) white beans (cannellini or great northern beans)
- 1 cup corn
- 1 onion
- 4 cloves garlic
- 1 can (4 ounces) green chilies
Seasonings and Liquids:
- 2 cups chicken broth
- 8 ounces cream cheese
- 2 tablespoons cumin
- 1 tablespoon chili powder
- 1 teaspoon dried oregano
- 2 tablespoons lime juice
- 1/4 cup cilantro (optional for garnish)
Instructions
- Place raw chicken, white beans, broth, green chilies, diced onions, minced garlic, cumin, chili powder, and oregano into the slow cooker, ensuring all ingredients are evenly distributed.
- Cover and set crockpot to low temperature, allowing the mixture to simmer and develop rich flavors for 6-7 hours, or use high temperature setting for 3-4 hours until chicken is tender and fully cooked.
- Carefully remove chicken from the slow cooker and use two forks to shred the meat into bite-sized pieces, then return shredded chicken back to the cooking liquid.
- Cut cream cheese into smaller chunks and add them to the crockpot along with corn kernels, stirring gently to help cheese melt smoothly and create a velvety texture throughout the chili.
- Squeeze fresh lime juice into the mixture, stir thoroughly to incorporate, and let sit for an additional 5-10 minutes to allow flavors to blend completely.
- Garnish with fresh chopped cilantro before serving hot, offering a bright, fresh finish to the creamy, hearty chili.
Notes
- Customize the heat level by adjusting the amount of green chilies or adding jalapeños for extra spiciness.
- Transform this dish into a low-carb option by replacing corn with cauliflower or zucchini chunks.
- Ensure the cream cheese is softened before adding to create a smoother, more integrated texture throughout the chili.
- Make it meal-prep friendly by storing in airtight containers for up to 4 days, allowing flavors to meld and intensify in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 8 hours (on Low) or 4 hours (on High)
- Category: Lunch, Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 70 mg