White Chicken Chili
A comforting and creamy white chicken chili cooked effortlessly in a slow cooker, filled with tender chicken breast, white northern beans, corn, and zesty spices.
Ingredients
Main Ingredients
- 1 lb Chicken Breast Boneless, skinless
- 1 large White Onion, Diced
- 2 cans White Northern Beans Drained
- 1 can Whole Kernel Corn Drained
- 1 can Rotel, 10 oz
- 1 32 oz Container of Chicken Broth
- 1 8 oz Block of Cream Cheese
- 1/4 cup Half & Half or Heavy Cream
Spices
- 1 tsp Garlic Powder
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 tsp Cumin
- 1 tsp Chili Powder
- 1/2 tsp Cayenne Pepper Adjust to taste
Topping Ideas
- Cheese To taste
- Avocado To taste
- Fresh Cilantro To taste
- Sour Cream To taste
- Salsa To taste
- Tortilla Chips To taste
Instructions
Preparation
- Combine garlic powder, salt, black pepper, cumin, chili powder, and cayenne pepper in a bowl to create the spice mixture.
- Place chicken breasts at the bottom of the slow cooker and sprinkle the spice mixture on top.
- Drain the beans and corn and add them to the slow cooker along with the diced white onion.
- Pour the chicken broth over the ingredients, ensuring everything is submerged.
Cooking
- Cover and cook on low for 6 to 8 hours until the chicken is fork-tender.
- Remove the chicken, shred it, and return it to the slow cooker.
- Add cream cheese and half & half, stirring well. Let it cook on high for an additional 15 minutes.
Serving
- Serve hot and top with your favorite toppings like cheese, avocado, fresh cilantro, sour cream, salsa, or tortilla chips.
Notes
For more flavor, sauté onions before adding to slow cooker. To thicken the chili, reduce chicken broth slightly. Storage: Store in an airtight container in the fridge for up to four days or freeze for three months.