The weather is getting cooler out with fall setting in and this Creamy White Chicken Chili is the perfect slow cooker dish for the season. Prep time doesn’t take long, the flavor is excellent and it has a kick to really warm you up.
Adjust the flavors as you please too, this one can be just as spicy as you want it. If you don’t really like a lot of kick, you can change up which chilis you use as well as the amount of chili powder that you put in.
We topped this one with Sour Cream, Jalapeños, Tortilla Strips and Cilantro, but you can change it up and add whichever toppings you would like.
Easy to make and it will warm you up on those cold days. Creamy chicken chili that's hearty and spicy.
- 1 lb boneless skinless chicken breast trimmed of fat
- 1 yellow onion diced
- 2 cloves garlic minced
- 28 oz chicken broth low sodium
- 2 15 oz cans great northern beans drained and rinsed
- 2 4 oz cans diced chiles hot or mild
- 1 15 oz can whole kernel corn drained
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp cumin
- 3/4 tsp oregano
- 3/4 tsp chili powder
- 1/2 tsp cayenne pepper
- 1 handful fresh cilantro chopped
- 8 oz reduced fat cream cheese softened
- 1/2 cup half and half
- sliced jalapeños
- sliced avocados
- sour cream
- fresh cilantro minced
- tortilla strips
- shredded cheese Mexican blend or Monterey Jack
Add chicken breasts to bottom of slow cooker, top with salt, pepper, cumin, oregano, chili power, and cayenne pepper.
Top with diced onion, minced garlic, great northern beans, green chiles, corn, chicken broth and cilantro. Stir.
Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.
Removed chicken to large mixing bowl, shred, and then return to slow cooker.
Add cream cheese and half and half, stir, then cover and cook on HIGH for about 15 minutes or until chili is creamy and slightly thickened.
Stir well and serve with your choice of toppings.