Description
A comforting and hearty white chicken chili filled with tender chicken, beans, and spices, perfect for chilly evenings.
Ingredients
- 1 Tablespoon olive oil
- 1 medium yellow onion (diced)
- 2 poblano peppers (seeded and diced)
- 3 cloves garlic (minced)
- 2-3 cups chicken broth (or stock)
- 2 (15-ounce) cans white cannellini beans (drained and rinsed)
- 1 (15-ounce) can corn (drained)
- 2 (4-ounce) cans diced green chiles (with juices)
- 1 teaspoon oregano
- 2 teaspoons chili powder
- 3 teaspoons cumin
- 1 teaspoon smoked paprika
- Freshly cracked pepper and kosher salt (to taste)
- 1 pound boneless skinless chicken breasts (or thighs)
- 4 ounces cream cheese (dairy-free if needed, optional)
- 1 cup full-fat coconut milk (or heavy cream)
- Toppings as desired
Instructions
- Heat olive oil in a medium skillet over medium heat. Add diced onion and poblano peppers, and sauté for 3-4 minutes until softened, then add minced garlic and cook for an additional minute.
- Transfer onion mixture to a slow cooker.
- Add 2 cups of chicken broth, drained beans, corn, green chiles, and all spices to the slow cooker, and mix well.
- Place chicken breasts into the chili, pressing them down to submerge in the liquid.
- Cover and cook on high for 4-6 hours or on low for 6-8 hours.
- Once chicken is cooked, shred it with two forks and return it to the slow cooker, adding cream cheese and coconut or heavy cream. Stir well to combine.
- Adjust the consistency with more broth if needed, and season with salt and pepper before serving.
- Serve with your favorite toppings.
Notes
Consider garnishing with chopped cilantro, lime, or sour cream. Pair with cornbread or tortilla chips for extra crunch.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American