Creamy White Chicken Chili
Equipment
- Slow cooker
Ingredients
- 1 lb Boneless skinless chicken breasts , trimmed of excess fat
- 1 Yellow onion , diced
- 2 cloves Garlic , minced
- 24 oz Chicken broth (low sodium)
- 2 15 oz cans Great Northern beans , drained and rinsed
- 2 4 oz cans Dices green chiles , I do one hot and one mild
- 1 15 oz can Whole kernel corn , drained
- 1 tsp Salt
- ½ tsp Black pepper
- 1 tsp Cumin
- ¾ tsp Oregano
- ¼ tsp Cayenne pepper
- ½ tsp Chili powder
- Small handful Fresh cilantro , chopped
- 4 oz Reduced fat cream cheese , softened
- ¼ c Half and half
Toppings
- Sliced jalapenos
- Sliced avacados
- Dollop of sour cream
- Minced fresh cilantro
- Tortilla strips
- Shredded Monterey jack or mexican cheese
Instructions
- Add chicken breasts to bottom of slow cooker, top with salt, pepper, cucmin, oregano, chili powder, and cayenne pepper
- Top with diced onion, minced farlic, great Norhtern beans, green chiles, corn, chicken broth and cilantro. Stir.
- Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.
- Remove chicken to large mixing bowl, shred, then return to slow cooker
- Add cream cheese and half and half, stir, then cover and cook on HIGH for 15 minutes, or until chili is creamy and slightly thickened.
- Stir well and serve with desired toppings.