Go Back
Print

White Chicken Chili

Ingredients

  • Rotisserie shredded chicken about 2 cups or 2 large chicken breasts
  • ½ c. onion diced
  • 2 t. garlic powder
  • 24 oz. chicken broth low sodium
  • 2 15 oz cans great Northern beans (drained and rinsed)
  • 2 4 oz cans diced green chiles (I add one hot/one mild)
  • 1 15 oz can whole kernel corn drained or 1 ½ c. frozen corn
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1/4 tsp cayenne pepper
  • handful of fresh cilantro chopped
  • 4 oz cream cheese softened
  • 1/4 cup half and half cream
  • 1 c. shredded Monterrey Jack cheese

Instructions

  • Cooked chicken: Add chicken to slow cooker, and sprinkle the spices… garlic powder, salt, pepper, cumin, chili powder, and cayenne pepper.
  • Top with diced onion, beans, green chiles, corn, chicken broth and cilantro.
  • Stir, cover and cook on LOW for 2-3 hours or on HIGH for 1 hour.
  • 30 minutes before serving--add cream cheese, 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.
  • Uncooked chicken: Add chicken breasts to slow cooker, and sprinkle the spices… garlic powder, salt, pepper, cumin, chili powder, and cayenne pepper. Top with diced onion, beans, green chiles, corn, chicken broth and cilantro.
  • Stir, and cook on LOW for 8 hours or on HIGH for 3-4 hours.
  • 30 minutes before serving- shred the chicken with a fork then add cream cheese, cheese and half and half.
  • Stir,cover and cook on HIGH for 15 minutes, or until chili is creamy and slightly thickened.
  • Stir well and serve with desired toppings.

Notes

Some options for your toppings can be any or all of the following!
Avocado, sour cream, minced cilantro, tortilla strips, & more shredded cheese!