Creamy White Chicken Chili
This Creamy White Chicken Chili comes together in no time and is packed with flavor! Serve with dinner rolls, bread, or a salad and its a complete meal!
- 1 lb boneless, skinless chicken breasts
- 1 onion, diced
- 4 garlic cloves, minced
- 24 oz chicken broth
- 30 oz great northern beans, drained and rinsed
- 8 oz diced green chiles
- 15 oz Mexicorn, drained
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1/2 teaspoon oregano
- 1/2 teaspoon chili powder
- dash of cayenne pepper
- 4 oz cream cheese
- 1/4 cup heavy whipping cream
- toppings of choice: avocado, tortilla chips, sour cream, tomatoes, etc
In the bottom of your slow cooker, place chicken.
Add in the onion, garlic, chicken broth, beans, corn, salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
Place lid on slow cooker and cook on low for about 6-8 hours, or high for about 4 hours.
Remove chicken and shred. Return it to slow cooker.
Add in the cream cheese and heavy whipping cream.
Allow to cook an additional 30 minutes, stirring well to incorporate.
Serve with desired toppings.
Calories: 322kcal | Carbohydrates: 37g | Protein: 23g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 62mg | Sodium: 981mg | Potassium: 838mg | Fiber: 7g | Sugar: 3g | Vitamin A: 433IU | Vitamin C: 24mg | Calcium: 106mg | Iron: 3mg