Ingredients
Scale
For the Chili:
- 1 ½ lbs boneless, skinless chicken breasts or thighs
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cans (15 oz each) white beans (such as great northern or cannellini), drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 can (4 oz) diced green chilies
- 1 cup chicken broth
- 1 cup heavy cream or half-and-half
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
For Toppings (Optional):
- Shredded cheese (cheddar, Monterey Jack, or a blend)
- Chopped fresh cilantro
- Sour cream
- Sliced jalapeños
- Lime wedges
Instructions
Prepare the Ingredients:
- Place the chicken breasts or thighs at the bottom of the crockpot.
- Add the diced onion, minced garlic, white beans, corn, and green chilies.
Add the Seasonings:
- In a medium bowl, combine the chicken broth, heavy cream, cumin, oregano, paprika, garlic powder, onion powder, salt, and pepper.
- Pour the mixture over the ingredients in the crockpot. Stir to combine.
Cook the Chili:
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
- Remove the chicken from the crockpot and shred with two forks. Return the shredded chicken to the crockpot and stir to combine.
Serve:
- Serve the white chicken chili hot, topped with shredded cheese, chopped cilantro, sour cream, sliced jalapeños, and lime wedges, if desired.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours on low or 3-4 hours on high
Nutrition
- Calories: 350 kcal
- Fat: 15g
- Carbohydrates: 30g
- Protein: 25g