Creamy White Chicken Chili
1. Overview
This is a warm and creamy chili that is easy to make when you want something filling without much work. The chicken cooks slowly with white beans, corn and mild green chiles. Cream cheese stirred in near the end gives the broth a smooth creamy texture. A little shredded cheese and fresh cilantro on top makes a nice finish.
Why You'll Love It
- ✓ Tender Shredded Chicken: The chicken cooks slowly until it is tender enough to shred right in the pot.
- ✓ Creamy Broth: Cream cheese gives the chili a thick and creamy texture without making the recipe complicated.
- ✓ Easy Slow Cooker Dinner: Most of the work happens in the slow cooker, making this a convenient meal for a busy evening.
2. Ingredients
- 900 g Boneless, skinless chicken breasts
- 2 cans (425 g each) Cannellini beans, drained and rinsed
- 150 g Frozen corn
- 1 can (115 g) Diced green chiles
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 960 ml Chicken broth
- 1 tsp Ground cumin
- 1 tsp Dried oregano
- ½ tsp Chili powder
- ½ tsp Black pepper
- ½ tsp Salt
- 225 g Cream cheese, softened and cut into pieces
- 100 g Monterey Jack cheese, shredded
- 2 tbsp Fresh cilantro, chopped
3. Instructions
7 StepsPlace the chicken breasts in a 6-quart slow cooker. Add the white beans, corn, green chiles, diced onion and minced garlic.
Pour in the chicken broth. Add the cumin, oregano, chili powder, black pepper and salt. Stir gently around the chicken.
Cover and cook on LOW for 5–6 hours or until the chicken is tender and cooked through.
Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the pot.
Add the softened cream cheese to the slow cooker. Stir gently until it melts into the hot broth and the chili becomes creamy.
Cover and cook on HIGH for 15–20 minutes until the cream cheese is fully incorporated and the chili is hot and creamy.
Ladle the chili into bowls. Top with shredded Monterey Jack cheese and fresh cilantro before serving.
