Description
A rich and comforting White Chicken Chili made with tender shredded chicken, creamy melted cream cheese, white beans, and a blend of mild spices, slow-cooked to perfection. This hearty chili offers a delicious alternative to traditional red chili, served with optional toppings like shredded cheese, cilantro, avocado, and lime wedges for a fresh finish.
Ingredients
Scale
Main Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (4 oz) diced green chiles
- 1 cup chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 1 block (8 oz) cream cheese, cubed
Optional Toppings
- Shredded cheese
- Cilantro
- Diced avocado
- Lime wedges
Instructions
- Combine Ingredients: Place the chicken breasts, white beans, corn, diced green chiles, chicken broth, cumin, chili powder, onion powder, garlic powder, salt, and pepper into the slow cooker. Stir gently to combine all ingredients evenly.
- Cook: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, allowing the chicken to become tender and easily shreddable with a fork.
- Add Cream Cheese: About 30 minutes before serving, add the cubed cream cheese into the slow cooker. Stir occasionally until the cream cheese has fully melted and is well incorporated into the chili, creating a creamy texture.
- Shred Chicken: Remove the chicken breasts from the slow cooker and use two forks to shred the meat finely. Return the shredded chicken to the slow cooker and stir well to combine it with the creamy chili base.
- Serve: Ladle the white chicken chili into bowls and garnish with your choice of optional toppings such as shredded cheese, fresh cilantro, diced avocado, and lime wedges for added flavor and freshness.
Notes
- For a spicier chili, add extra diced green chiles or a pinch of cayenne pepper.
- If using frozen chicken breasts, increase cooking time slightly to ensure they reach a safe internal temperature.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
- To make it dairy-free, substitute cream cheese with a non-dairy cream cheese alternative.
- This recipe is perfect for slow cooker meal prep and can be doubled for larger gatherings.
