Description
A comforting autumn dish, this creamy white chicken chili is filled with tender chicken, creamy broth, and sweet corn for a cozy hug in a bowl.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (4 oz) diced green chilies
- 2 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup heavy cream
- Fresh cilantro for garnish
Instructions
- In the slow cooker, add the chicken breasts, white beans, corn, onion, garlic, green chilies, chicken broth, cumin, chili powder, salt, and pepper. Stir to combine and place the lid on the slow cooker.
- Cook on low for 6–8 hours or high for 3–4 hours.
- About 30 minutes before serving, shred the chicken in the slow cooker and stir in the heavy cream.
- Serve hot, garnished with fresh cilantro.
Notes
For a thicker chili, blend a small amount of the mixture before adding the cream. Check chicken for doneness; if it shreds easily, it’s perfect!
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 100mg