White Chicken Chili Recipe
Creamy and delicious white chicken chili that is full of flavor and filled with just the right amount of heat that will leave your taste buds wanting more!
- 1 lb boneless skinless chicken breasts
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp cumin
- 3/4 tsp oregano
- 1/2 tsp chili powder
- 1/4 tsp cayenne pepper
- 1 yellow onion diced
- 2 cloves garlic minced
- 2 15 oz cans great Northern beans drained and rinsed
- 1 7 oz can diced green chiles
- 2 jalapeno peppers diced
- 1 15 oz can sweet corn drained
- 3 cups chicken broth low sodium
- 1/4 cup chopped cilantro
- 4 oz reduced fat cream cheese softened
- 1/4 cup heavy cream
Place the chicken breasts in the slow cooker.
Add the salt, pepper, cumin, oregano, chili powder, and cayenne pepper on top of the chicken.
Add in the onion, garlic, great Northern beans, green chiles, jalapeno peppers, corn, chicken broth and cilantro and stir to combine.
Cover and cook on HIGH for 3-4 hours or LOW 6-8 hours. **Instant Pot Crockpot setting – MORE for 4 hours.
Once the time has expired, remove the chicken breasts to a large plate. Shred the chicken with two forks and return the meat to the slow cooker.
Stir in the cream cheese and heavy cream. Continue to cook on HIGH for 15-20 minutes until cream cheese has completely melted.
Prior to serving, stir well and serve.
Top with additional cheese, sour cream, diced jalapenos, avocado slices and/or tortilla strips.
Recipe provided by Make Your Meals