Description
A comforting and creamy white chicken chili made easily in a crockpot, perfect for weeknights or chilly weekends.
Ingredients
- 1.5 lbs boneless, skinless chicken breast
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (10 oz) diced green chilies
- 4 cups chicken broth
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp salt
- ½ tsp black pepper
- 8 oz cream cheese
- Optional: cilantro and lime for garnish
Instructions
- Place the chicken at the bottom of the crockpot.
- Add the drained white beans, diced green chilies, broth, onion, garlic, cumin, chili powder, salt, and pepper.
- Stir gently to combine.
- Cover and cook on low for 6-8 hours or on high for 4 hours.
- About 30 minutes before serving, shred the chicken in the pot with two forks.
- Stir in the cream cheese until melted and creamy.
- Taste and adjust seasoning as desired.
- Serve warm, garnished with cilantro and a squeeze of lime.
Notes
For a vegetarian option, substitute chicken with chickpeas or tofu. Add corn or bell peppers for extra texture.
