Creamy White Chicken Chili
A comforting and creamy white chicken chili that combines tender chicken, hearty beans, and spices for a delightful meal perfect for chilly evenings.
Ingredients
Protein and Beans
- 1 lb boneless, skinless chicken breasts
- 2 cans white beans (such as great northern or cannellini), drained and rinsed
- 1 can corn, drained
Vegetables
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can diced green chiles
Liquids and Seasonings
- 2 cups chicken broth
- 1 cup cream or half-and-half
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
Garnish
- Fresh cilantro for garnish
Instructions
Preparation
- Place the chicken, white beans, corn, onion, garlic, green chiles, chicken broth, cumin, chili powder, salt, and pepper into a slow cooker. Stir everything together until well combined.
- Cover the slow cooker with the lid.
Cooking
- Cook on low for 6-8 hours or high for 3-4 hours. The chicken should be tender and easily shredded when it’s done.
Finishing
- About 30 minutes before serving, remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken back into the pot, mixing it into the chili.
- Stir in the cream or half-and-half and let it heat through for about 10-15 minutes.
Serving
- Serve hot, garnished with fresh cilantro.
Notes
For a spicier chili, consider adding a pinch of cayenne pepper or jalapeños. Ensure to rinse the canned beans to avoid a metallic taste.