Description
A comforting and creamy bowl of white chicken chili with tender shreds of chicken, savory spices, and a bright finish of lime and cilantro.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 poblano peppers, seeded and diced
- 3 cloves garlic, minced
- 2 cups chicken broth (low-sodium preferred)
- 2 cans (15 oz each) white cannellini beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 pound boneless skinless chicken breasts
- 4 ounces cream cheese (optional; for extra creaminess)
- 1 cup full-fat coconut milk
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder (adjust to taste)
- Salt and freshly ground black pepper, to taste
- Juice of 1 lime (optional, added at the end)
- Fresh cilantro for garnish (optional)
Instructions
- Heat the olive oil in a skillet over medium heat. Add the diced onion and poblano peppers and sauté for 3–4 minutes until softened and translucent.
- Add the minced garlic and cook for an additional minute until fragrant. Remove from heat and transfer the mixture to the slow cooker.
- In the slow cooker, add the chicken broth, drained and rinsed cannellini beans, drained corn, cumin, oregano, chili powder, and a pinch of salt and pepper. Stir to combine.
- Nestle the chicken breasts into the mixture, ensuring they are mostly covered by the liquid and beans.
- Cover and cook on High for 4–6 hours or Low for 6–8 hours until the chicken reaches an internal temperature of 165°F (74°C) and is tender enough to shred.
- Remove the chicken and shred with two forks before returning it to the slow cooker.
- Add the cream cheese (if using) and coconut milk. Stir until smooth and fully incorporated. Adjust seasoning with salt, pepper, and lime juice if desired.
- Garnish with cilantro and serve warm.
Notes
For a lighter version, use reduced-fat cream cheese or substitute with light coconut milk. This dish is perfect for gatherings or meal-prep lunches.
- Prep Time: 15 minutes
- Cook Time: 300 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 9g
- Protein: 25g
- Cholesterol: 70mg