There are so many varieties of chili out there, but this creamy white chicken chili will soon be one of your favorites!
Make it on the stove top, or throw everything in your crock pot and let it do all the work for you!
We are finally having some real winter weather here in California which means all I want to eat is warm, hearty meals. Chili is one of our go to’s. Until now, our favorite has always been my turkey chili. While it stills is one of our favorites, this creamy white chicken chili has taken a top spot. It’s the perfect amout of savoury with just the right amount of spice. Plus, its effortless since its cooks in your slow cooker!
Slow cooker recipes are truly amazing, especially for those of us with a busy schedule or for you busy momma’s out there. I’m all about that homemade flavor without all the effort!
The insiration for this recipe came from The Cookie Rookie. Her website is amazing!
Now some may want to use heavy cream but I do try to make my recipes a little bit healtheir if I can. Instead of heavy cream, I use fat free cream cheese, and a splash of half and half. Top it with your favorite toppings, mine are some fresh sliced jalapenos, cilantro, a little bit of lime and avocado. Tons of great flavor! Pair it with some homemade jalapeno corn bread…. mhmmm delicious!
This is perfect for a chilly night where you just want to curl up on the couch with the family, and watch a movie. Or you can even bring it to a pot luck or host a chili bar. Slow cooker recipes are my go to when attending a pot luck. There’s always enough for a crowd.
This is one meal you definitely have to try this fall or winter… you wont regret it!
White Bean Chicken Chili
This creamy white chicken chili is the perfect combination of creamy, with a little bit of spice!
- 1 lb boneless chicken breasts
- 1 yellow onion diced
- 2 cloves garlic minced
- 24 oz chicken broth low sodium
- 2 15 oz cans Great Northern beans drained and rinsed
- 2 4 oz cans diced green chilis mild or hot, or both
- 1 15 oz can whole kernel corn drained
- 1 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 cup fresh cilantro chopped
- 4 oz fat free cream cheese
- 1/4 cup half & half
- sliced jalapenos
- tortilla strips
- shredded Monteray jack or Mexican cheese
- sour cream
- sliced radishes
- sliced avocados
1.Add chicken breasts to bottom of slow cooker, top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
2.Top with diced onion, minced garlic, great Northern beans, green chiles, corn, chicken broth and cilantro. Stir.
3.Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.
4.Remove chicken to large mixing bowl, shred, then return to slow cooker.
5.Add cream cheese and half and half, stir, then cover and cook on HIGH for 15 minutes, or until chili is creamy and slightly thickened.
6. Stir well and serve with desired toppings.
***If you dont have a slow cooker, you can easily grab a rotisserie chicken, shred it up, and boil all of the ingredients on the stove for about 20 minutes!
Inspired by The Cookie Rookie