White Chicken Chili
Chicken breasts, great Northern beans, corn and green chiles cook in broth with cumin and oregano. Cream cheese and half and half make it creamy at the end.
8
servings5
minutes4
hoursChicken breasts, great Northern beans, corn and green chiles cook in broth with cumin and oregano. Cream cheese and half and half make it creamy at the end.
Ingredients
1 onion, diced
3 cloves garlic, minced
24 ounces low sodium chicken broth
2 cans (15 ounces each) great Northern beans, drained
2 cans (4.5 ounces each) diced green chiles
1 can (15 ounces) corn, drained
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 teaspoons cumin
1/2 teaspoon oregano
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper
4 ounces cream cheese, softened
1/2 cup half and half
Directions
- Put the chicken in the bottom of the slow cooker and scatter the onion and garlic around it. Pour in the broth.
- Add the beans, green chiles and corn. Stir in the salt, pepper, cumin, oregano, chili powder and cayenne.
- Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours or a bit longer. Keep the lid closed.
- Check that the thickest piece of chicken reads 165°F. Move it to a board.
- Shred the chicken with two forks and stir it back into the pot.
- Add the softened cream cheese and the half and half. Stir until the cheese melts and the chili looks creamy.
- Cook for another 15 to 20 minutes so the flavors blend. Taste and add salt if needed.
- Ladle into soup bowls and top with cilantro, avocado or crushed tortilla chips.
Notes
- Mash a half cup of the beans against the side of the pot for a thicker chili. Chicken thighs work too and are harder to dry out. Leftovers keep 3 to 4 days and freeze well for up to 3 months.
Why this white chicken chili is creamy
Mashing some beans thickens the broth without flour. Cream cheese and half and half added at the end make it smooth and rich. Green chiles give mild warmth, and the cayenne adds a little kick.
Chicken breast shreds easily once tender.
Toppings and swaps
Avocado, cilantro and crushed tortilla chips add freshness and crunch. Chicken thighs are a good swap. Do not add the cream cheese early. It can turn grainy when cooked for hours.
Storage and the common mistake
Cool the chili before refrigerating. It thickens, so thin it with a bit of broth when reheating.
The common mistake is lifting the lid early. Steady heat is what keeps the chicken tender.
Spice and creaminess
The cayenne is a small amount, but it builds. Taste before adding more. For extra creaminess without more cream cheese, stir in a spoonful of the mashed beans. Lime wedges on the table add a fresh edge. A scoop of rice in the bowl turns it into a bigger meal. Cornbread on the side suits it well, and a handful of shredded Monterey Jack on top melts in seconds.
White Chicken Chili at a glance
- Prep time: 5 minutes
- Cooking time: 4 hours
- Servings: 8 servings
- Ingredients: 15, led by boneless skinless chicken breasts, onion, garlic, low sodium chicken broth
Tips for White Chicken Chili
Mash a half cup of the beans against the side of the pot for a thicker chili. Chicken thighs work too and are harder to dry out. Leftovers keep 3 to 4 days and freeze well for up to 3 months.
White Chicken Chili FAQ
How long does White Chicken Chili take?
White Chicken Chili takes 4 hours of cooking after 5 minutes of prep.
How many people does White Chicken Chili serve?
This recipe makes 8 servings.
What do I need to make White Chicken Chili?
15 ingredients, led by boneless skinless chicken breasts, onion, garlic, low sodium chicken broth. Amounts are in the recipe card above.
Part of: 28 Easy Crockpot Recipes for Cozy Fall Nights
