This White Chicken Chili Is So Elegant
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My husband loves chicken more than ground beef so when I discovered this recipe, I knew I had to make it immediately. He was thrilled! This white chicken chili was as comforting to him as the regular ol’ Wendy’s chili was, but it had even more flavor than the other and more textures and taste that he enjoyed. We serve this with a side of bread, or I have even thrown in some gnocchi. Feel free to get creative with this one. You cannot go wrong with anything in a good bowl of chili!
Check out what our friends over at The Chunky Chef had to say about this:
“This creamy white chicken chili is made super easy in your slow cooker! Creamy with plenty of spice, it’s the perfect companion on a chilly night!”
Oh goodness, yes! It is creamy and hearty, yet made so easily and quickly in the crock pot. The flavors shine through in this one!
Ingredients
1 lb boneless skinless chicken breasts trimmed of excess fat
1 yellow onion diced
2 cloves garlic minced
24 oz. Swanson chicken broth (low sodium)
2 15oz cans great Northern beans drained and rinsed
2 4oz cans diced green chiles (I do one hot, one mild)
1 15oz can Del Monte whole kernel corn drained
1 tsp salt
1/2 tsp black pepper
1 tsp cumin
3/4 tsp oregano
1/2 tsp McCormick chili powder
1/4 tsp cayenne pepper
small handful fresh cilantro chopped
4 oz reduced fat Philadelphia cream cheese softened
1/4 cup Land O’ Lakes half and half
Instructions
Add chicken breasts to bottom of slow cooker, top with salt, pepper, cumin, oregano, chili powder, 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.
Remove chicken to large mixing bowl, shred, then return to slow cooker.
Add cream cheese and half and half, stir, then cover and cook on HIGH for 15 minutes, or until chili is creamy and slightly thickened.
Stir well and serve with desired toppings.
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Quick Tip: Top with anything from sliced jalapenos to sour cream to shredded cheese…get creative!
Thanks again to The Chunky Chef for this amazing recipe.