Creamy White Chicken Chili

Recipe

Ingredients

  • 1 pound boneless skinless chicken breasts
  • salt and pepper, to taste
  • 1 teaspoon cumin
  • 3/4 teaspoon oregano
  • 1/2 teaspoon chili powder
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 2 15 ounce cans great Northern beans, drained and rinsed
  • 1 15 ounce can whole kernel corn, drained
  • 1 10 ounce can enchilada sauce
  • 24 ounces chicken broth
  • 1/4 cup fresh cilantro, chopped
  • 4 ounces cream cheese, softened
  • 1/2 cup heavy cream

Directions

  1. Add chicken breasts to slow cooker. Add salt and pepper to taste, cumin, oregano, and chili pepper.

  2. Next, add the diced onion, minced garlic, great Northen beans, corn, enchilada sauce, chicken broth, and chopped cilantro. Stir until well combined.

  3. Cover and set the slow cooker to LOW for 8 hours or HIGH for 3-4 hours.

  4. After the chili has cooked, remove the chicken with a slotted spoon or tongs to a medium bowl. Shred the chicken using two forks. Return the shredded chicken to the slow cooker.

  5. Add the cream cheese and heavy cream. Stir to combine, cover the chili and continue to cook on HIGH or until the chili has thickened and is creamy.

  6. Serve the soup in bowls topped with sour cream, sliced avocado, shredded cheese, tortilla chips, or fresh cilantro. Enjoy.

Supplies

  • slow cooker
  • slotted spoon or tongs
  • medium bowl
  • two forks
Recipe By: Brittany Baxter