Name: White Chicken Chili in Crock Pot
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: Mexican
Ingredients: 2 pounds boneless, skinless chicken breasts; 3 cans (15 oz each) cannellini beans or great northern beans, drained and rinsed; 1 can (4 oz) diced green chiles; 1 large yellow onion, diced (about 1½ cups); 3 cloves garlic, minced; 4 cups low-sodium chicken broth; 2 teaspoons ground cumin; 1 teaspoon dried oregano; 1 teaspoon chili powder; ½ teaspoon smoked paprika; ½ teaspoon ground coriander; 1 teaspoon salt (or to taste); ½ teaspoon black pepper; 1 cup frozen corn kernels; 8 oz cream cheese, softened; ½ cup heavy cream; 2 tablespoons fresh lime juice; ¼ cup fresh cilantro, chopped; Shredded Monterey Jack cheese, for serving; Sliced jalapeños, for serving; Diced avocado, for serving; Sour cream, for serving; Crushed tortilla chips, for serving; Additional lime wedges, for serving; Fresh cilantro sprigs, for serving

Description

A hearty and comforting white chicken chili that simmers in your crock pot, combining tender chicken, creamy beans, and flavorful spices.

Ingredients

Scale

2 pounds boneless, skinless chicken breasts
3 cans (15 oz each) cannellini beans or great northern beans, drained and rinsed
1 can (4 oz) diced green chiles
1 large yellow onion, diced (about 1½ cups)
3 cloves garlic, minced
4 cups low-sodium chicken broth
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon chili powder
½ teaspoon smoked paprika
½ teaspoon ground coriander
1 teaspoon salt (or to taste)
½ teaspoon black pepper
1 cup frozen corn kernels
8 oz cream cheese, softened
½ cup heavy cream
2 tablespoons fresh lime juice
¼ cup fresh cilantro, chopped
Shredded Monterey Jack cheese, for serving
Sliced jalapeños, for serving
Diced avocado, for serving
Sour cream, for serving
Crushed tortilla chips, for serving
Additional lime wedges, for serving
Fresh cilantro sprigs, for serving

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Instructions

Prepare the base ingredients. Dice the yellow onion and mince the garlic. Drain and rinse the beans.
Layer chicken breasts at the bottom of the crock pot. Add onion, garlic, beans, green chiles, and corn on top.
In a small bowl, mix cumin, oregano, chili powder, smoked paprika, ground coriander, salt, and black pepper. Sprinkle over the ingredients in the crock pot.
Pour chicken broth over everything. Do not stir; ensure the liquid covers the ingredients.
Cover and cook on low for 6-8 hours or high for 3-4 hours.
Once cooked, remove the chicken and shred it with forks.
Return the shredded chicken to the crock pot. Mix cream cheese and heavy cream until smooth and add to the chili with lime juice.
Stir gently and cook on low for an additional 15-20 minutes.
Taste and adjust seasonings if needed. Stir in cilantro just before serving.

Notes

For deeper flavor, brown the onions before adding to the crock pot. Can substitute chicken thighs for more moisture. Adjust lime juice for brightness.

Nutrition

Serving Size: 1 serving
Calories: 385
Sugar: 2g
Sodium: 850mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 8g
Protein: 32g
Cholesterol: 90mg