Description
A hearty and comforting bowl of creamy white chicken chili that warms the soul on chilly evenings.
Ingredients
- 1 lb. boneless, skinless chicken breasts or thighs
- 1 (4 oz.) can diced green chiles
- 1 (15 oz.) can cannellini beans, drained
- 1 (15 oz.) can great northern beans, drained
- 2 tbsp fresh cilantro, chopped
- 2 tbsp lime juice
- 2 cups chicken broth
- 1 cup chopped onion
- 3 cloves garlic, minced
- 1/2 tsp cumin
- 1/2 tsp oregano (dried)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp chili powder
- 8 oz. cream cheese, softened
Instructions
- Add all ingredients except for the chicken into the slow cooker and stir until well combined.
- Place the chicken on top of the mixture and layer it well with the sauce and beans.
- Cover the slow cooker and set it on low for about 7 hours, or high for 4 hours.
- Once the cooking time is up, shred the chicken using two forks and stir it back into the chili.
- Serve hot with a dollop of sour cream and tortilla chips.
Notes
For a lighter version, substitute cream cheese with Greek yogurt. Consider garnishing with fresh cilantro and lime juice.
- Prep Time: 10 minutes
- Cook Time: 420 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican