White Chicken Chili
is a creamy, hearty twist on traditional chili—featuring tender shredded chicken, mild green chiles, white beans, and warm spices that simmer together to create a comforting, flavorful bowl.
Equipment
- Slow cooker
Ingredients
- 1½ lbs boneless, skinless chicken breasts or thighs
- 15 oz white beans, drained and rinsed 1 can
- 15 oz sweet corn, drained 1 can
- 4 oz mild diced green chilies 1 can
- 1 small onion diced
- 3 cups chicken broth
- 1 tsp garlic powder
- 1 tsp cumin
- ½ tsp dried oregano
- Salt and pepper to taste
- 4 oz cream cheese
- ½ cup heavy cream or milk added at end
Instructions
- Place chicken, beans, corn, green chilies, onion, broth, and all seasonings into the slow cooker.
- Cover and cook on Low for 6–7 hours or High for 3–4 hours, until chicken is tender.
- Remove the chicken, shred it with two forks, and return it to the pot.
- Stir in the cubed cream cheese and heavy cream or milk. Cover and let it melt for 10–15 minutes, then stir until smooth and creamy.
- Season to taste and serve warm.
Notes
Serving Tips
• Serve with plain rice, tortilla chips, or cornbread.
• Kid-friendly and mild, but you can stir in hot sauce or chili flakes for heat. Refrigerate: Store in an airtight container for up to 4 days.
• Serve with plain rice, tortilla chips, or cornbread.
• Kid-friendly and mild, but you can stir in hot sauce or chili flakes for heat. Refrigerate: Store in an airtight container for up to 4 days.