This recipe is so incredibly easy and delicious all at the same time. I’ve served this at two different dinner parties, and I’m always asked for the recipe. Get this on your menu for this week!

HOW TO MAKE WHITE CHICKEN CHILI

  1. Add chicken to slow cooker

  2. Top with seasonings

  3. Add onion, garlic, beans, chiles, corn, cilantro and chicken broth

  4. Cover and cook on low for 8 hours

  5. Remove chicken to a plate and shred, then return to slow cooker

  6. Add cream cheese and half and half

  7. Cover and cook on high 15 minutes

  8. Serve and enjoy!

INGREDIENTS

  • 1 lb boneless skinless chicken breaststrimmed of excess fat

  • 1 yellow onion diced

  • 2 cloves garlic minced

  • 24 oz. chicken broth (low sodium)

  • 2 15oz cans great Northern beansdrained and rinsed

  • 2 4oz cans diced green chiles (I do one hot, one mild)

  • 1 15oz can whole kernel corn drained

  • 1 tsp salt

  • 1/2 tsp black pepper

  • 1 tsp cumin

  • 3/4 tsp oregano

  • 1/2 tsp chili powder

  • 1/4 tsp cayenne pepper

  • small handful fresh cilantro chopped

  • 4 oz reduced fat cream cheese softened

  • 1/4 cup half and half

TOPPINGS:

  • sliced jalapenos

  • sliced avocados

  • dollop of sour cream

  • minced fresh cilantro

  • tortilla strips

  • shredded Monterey jack or Mexican cheese

INSTRUCTIONS

  1. Add chicken breasts to bottom of slow cooker, top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.

  2. Top with diced onion, minced garlic, great Northern beans, green chiles, corn, chicken broth and cilantro.  Stir.

  3. Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.

  4. Remove chicken to large mixing bowl, shred, then return to slow cooker.

  5. 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.

  6. Stir well and serve with desired toppings.

Posted by The Cobb Group on

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