Description
White chicken chili from Mexico offers a hearty, comforting meal that warms souls on chilly evenings. Slow-cooked ingredients blend perfectly, creating a rich, creamy experience you’ll savor with each delightful spoonful.
Ingredients
Scale
Protein:
- 1 pound (454 grams) boneless skinless chicken breasts, trimmed of excess fat
Beans and Vegetables:
- 2 (15 ounces/425 grams) cans great Northern beans, drained and rinsed
- 1 (15 ounces/425 grams) can whole kernel corn, drained
- 2 (4 ounces/113 grams) cans diced green chiles (one hot, one mild)
- 1 yellow onion, diced
- 2 cloves garlic, minced
Liquids and Creamy Ingredients:
- 24 ounces (710 milliliters) chicken broth (low sodium)
- 4 ounces (113 grams) reduced-fat cream cheese, softened
- 1/4 cup (60 milliliters) half and half
Spices and Herbs:
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon cumin
- 3/4 teaspoon oregano
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- Small handful of fresh cilantro, chopped
Toppings:
- Sliced jalapenos
- Sliced avocados
- Dollop of sour cream
- Minced fresh cilantro
- Tortilla strips
- Shredded Monterey Jack or Mexican cheese
Instructions
- Position chicken breasts in the crockpot’s base, generously coating them with a robust blend of salt, pepper, cumin, oregano, chili powder, and cayenne pepper for deep flavor infusion.
- Layer diced onions, minced garlic, great Northern beans, green chiles, corn, and chicken broth over the seasoned chicken. Sprinkle chopped cilantro throughout and gently mix ingredients.
- Secure the crockpot lid and allow the mixture to simmer on LOW for 8 hours or HIGH for 3-4 hours until chicken becomes tender and fully cooked.
- Extract chicken from the crockpot into a large bowl, use two forks to meticulously shred the meat, then return the shredded pieces back to the cooking liquid.
- Incorporate softened cream cheese by first whisking it with several ladles of hot liquid in a separate bowl until completely smooth, then fold this creamy mixture back into the crockpot.
- Pour in half and half, stirring thoroughly to integrate. Continue cooking on HIGH for an additional 15 minutes, allowing the chili to thicken and develop a luxurious, velvety consistency.
- Perform a final gentle stir and ladle into serving bowls, garnishing with preferred toppings for a personalized touch.
Notes
- Select chicken breasts with consistent thickness to ensure even cooking and prevent dryness.
- Use low-sodium chicken broth to control salt levels and customize seasoning to personal taste.
- Opt for reduced-fat cream cheese and half-and-half for a lighter version without compromising creamy texture.
- Consider alternative proteins like turkey or plant-based options for dietary flexibility and variety.
- Prep Time: 20 minutes
- Cook Time: 8 hours (on Low) or 4 hours (on High)
- Category: Dinner, Lunch, Snacks
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 300
- Sugar: 2 g
- Sodium: 680 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 10 g
- Protein: 24 g
- Cholesterol: 70 mg