Creamy White Chicken Chili (Printable Version)
Slow-cooked tender chicken blends with beans and spices in a creamy, comforting bowl.
# Ingredients:
→ Protein
01 -
680 g boneless skinless chicken breasts
→ Vegetables and Beans
02 -
150 g yellow onion, diced
03 -
3 cloves garlic, minced
04 -
425 g canned Great Northern beans, drained and rinsed
05 -
200 g canned whole kernel corn, drained
06 -
110 g diced green chiles (mix of mild and hot)
07 -
15 g fresh cilantro, chopped
→ Liquids and Dairy
08 -
480 ml low-sodium chicken broth
09 -
225 g cream cheese, softened
10 -
120 ml half and half
→ Spices and Seasonings
11 -
1 teaspoon salt
12 -
1 teaspoon ground black pepper
13 -
1 teaspoon ground cumin
14 -
2 teaspoons dried oregano
15 -
1 tablespoon chili powder
16 -
1/4 teaspoon cayenne pepper
# Steps:
01 -
Place chicken breasts at the bottom of the slow cooker. Season with salt, black pepper, cumin, oregano, chili powder, and cayenne pepper evenly over the chicken.
02 -
Layer diced onion, minced garlic, Great Northern beans, green chiles, corn, chicken broth, and fresh cilantro on top of the seasoned chicken. Stir gently to combine all ingredients.
03 -
Cover and cook on LOW for 8 hours or on HIGH for 3 to 4 hours until chicken is tender and fully cooked.
04 -
Remove chicken from the slow cooker and shred using two forks in a large bowl. Return shredded chicken to the slow cooker and stir to incorporate.
05 -
Add softened cream cheese and half and half to the slow cooker. Stir well, cover, and cook on HIGH for an additional 15 minutes to thicken and develop creaminess.
06 -
For extra smooth texture, whisk softened cream cheese with a few ladles of chili in a separate bowl until smooth. Return this mixture to the slow cooker then add half and half before cooking as directed.
07 -
Stir the chili thoroughly before serving. Serve hot with optional toppings such as sliced jalapenos, diced avocado, sour cream, tortilla strips, and shredded cheese.
# Notes:
01 -
For a smoother texture, blend half of the beans before adding to the slow cooker. Adjust green chile quantities to control heat level. Ensure cream cheese is softened for easy blending.
02 -
Leftovers keep refrigerated up to 3 days. Reheat gently on stovetop or microwave, adding broth if needed to loosen consistency.