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White Chicken Chili

A creamy, flavorful white chicken chili that offers comfort in every bite, perfect for sharing with family and friends.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs boneless, skinless chicken breasts (about 3-4 breasts)
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • 2 15-ounce cans Great Northern beans, rinsed and drained
  • 1 15-ounce can whole kernel corn, drained
  • 2 4-ounce cans diced green chiles, undrained
  • 32 oz low-sodium chicken broth
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp chili powder
  • 1 tsp salt (or to taste)
  • 1/2 tsp black pepper
  • 8 oz cream cheese, softened and cut into cubes
  • 1/2 cup heavy cream
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, juiced

Method
 

Preparation
  1. Place chicken breasts on the bottom of a 6-quart slow cooker.
  2. Top the chicken with diced onion, minced garlic, rinsed beans, drained corn, and the whole cans of green chiles.
  3. Add the chicken broth and sprinkle ground cumin, oregano, chili powder, salt, and black pepper evenly over the top. Stir gently to combine.
Cooking
  1. Cover the crockpot and cook on LOW for 6-8 hours or on HIGH for 3-4 hours until the chicken is tender.
  2. Remove the chicken breasts, shred them using two forks, and return the shredded chicken to the crockpot.
  3. Add softened cream cheese and heavy cream, stirring well until blended smooth.
  4. Stir in fresh lime juice and chopped cilantro, allowing to heat through for another 10 minutes.
  5. Serve hot in bowls and top with desired ingredients.

Notes

For optimal flavor, consider sautéing the onion and garlic beforehand. Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 3 months.