Description
A creamy and hearty white chicken chili made effortlessly in the slow cooker. Packed with beans, corn, chiles, and tender chicken.
Ingredients
Scale
- 2½ cups low sodium chicken broth (divided)
- 1 can canned white kidney beans (540 ml or 19oz, drained and rinsed, divided)
- 1 can sweet corn (341 ml or 12oz, drained)
- ½ medium onion (finely diced)
- 1 can canned green chiles (127 ml or 4.3oz)
- 2 cloves garlic (minced)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 4 boneless skinless chicken breasts (about 2 lb)
- 4 oz cream cheese room temperature (125 grams, room temperature)
Instructions
- In a blender or food processor, blend ½ cup chicken broth with ½ cup of white beans until smooth. Pour into a 3-5 quart slow cooker.
- Add the remaining chicken broth and beans, along with, corn, onion, green chiles, garlic, chili powder, cumin and salt. Stir and nestle the chicken breasts down into the liquid.
- Cover and cook on low for 4-5 hours, or on high for 2-3 hours, until onion is tender and chicken breasts reach an internal temperature of 165 degrees F (the chicken should be cooked in about 3 hours on low).
- Remove the chicken from the crockpot and stir in cubed, room temperature cream cheese. Cover.
- Shred the chicken and add back into the slow cooker. Stir to incorporate the melted cheese. Taste and adjust seasonings as desired.
Notes
For extra creaminess, you can blend more of the beans. Top with cilantro, cheese, or tortilla strips before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 323 kcal
- Sugar: 5 g
- Sodium: 1295 mg
- Fat: 9 g
- Carbohydrates: 25 g
- Fiber: 8 g
- Protein: 36 g