Ingredients
Main Ingredients
- ½ medium onion, diced
- 1 pound chicken breast (about two large chicken breasts)
- 7 ounces mild green chiles (canned)
- 3 cans cannellini beans, drained and rinsed (15 ounces each)
- 1 ½ cups corn (frozen or canned, drained and rinsed if canned)
- 2 cloves garlic, minced (or 1 teaspoon minced garlic)
Spices & Seasonings
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- 1 teaspoon salt
- ¼ teaspoon black pepper, or to taste
Liquids & Dairy
- 32 ounces low sodium chicken broth
- 4 ounces cream cheese, softened
- ⅓ cup heavy cream (or half and half)
Instructions
- Combine ingredients in slow cooker: Add diced onion, chicken breasts, and canned green chiles to the base of the slow cooker. Drain and rinse the cannellini beans, then add them. Add frozen corn directly or drain and rinse canned corn before adding. Stir in minced garlic along with oregano, cumin, paprika, salt, and pepper. Pour in the chicken broth carefully and close the slow cooker lid.
- Cook the chili: Set the slow cooker to high and cook for 3-4 hours or low for 6-8 hours until the chicken is fully cooked and flavors meld together.
- Prepare cream cheese: Cut the softened cream cheese into small cubes and place in a large bowl or two-cup glass measuring cup, allowing it to soften further at room temperature if needed.
- Shred the chicken: If cooking on high, flip the slow cooker to low. Remove the cooked chicken breasts and shred them on a cutting board using two forks turned backward. Keep the slow cooker uncovered during this step.
- Make cream cheese mixture: Gradually add 1 to 2 cups of the warm broth from the slow cooker to the cream cheese, whisking continuously to fully melt and blend into a smooth mixture.
- Finish the chili: Return the shredded chicken to the slow cooker. Pour the cream cheese mixture back in, stirring well. Slowly add the heavy cream and increase the slow cooker to high. Allow it to cook for about 15 minutes to thicken slightly. Switch slow cooker to keep warm until ready to serve.
- Serve and enjoy: Ladle the creamy white chicken chili into bowls and enjoy warm as a hearty and satisfying meal.
Notes
- Use low sodium chicken broth to control salt levels.
- For thicker chili, allow it to cook uncovered in the last stage or reduce heavy cream amount.
- Substitute half and half for heavy cream to lighten the dish.
- Freeze leftovers in portions for quick reheating.
- Adjust spice levels by choosing mild or hot green chiles as preferred.
- Can be served with toppings such as shredded cheese, chopped cilantro, or avocado slices.
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
