1 lb boneless skinless chicken breasts trimmed of excess fat
1 yellow onion diced
2 cloves garlic minced
24 oz. 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 whole kernel corn drained
1 tsp salt
1/2 tsp black pepper
1 tsp cumin
3/4 tsp oregano
1/2 tsp chili powder
1/4 tsp cayenne pepper
small handful fresh cilantro chopped
4 oz reduced fat cream cheese softened
1/4 cup half and half
Instructions
TOPPINGS-
sliced jalapenos
sliced avocados
dollop of sour cream
minced fresh cilantro
tortilla strips
shredded Monterey jack or Mexican cheese
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.
STOVETOP DIRECTIONS
Cut chicken breasts into 3 pieces each, then set aside.
Add a Tbsp of butter and Tbsp of olive oil to a large dutch oven or
soup pot. Heat over MED heat and add onions. Cook for 4-5 minutes,
then add garlic for 1 minute, stirring often.
Add salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
Stir.
Add in chicken, great Northern beans, green chiles, corn, chicken
broth and cilantro. Stir.
Increase heat to MED HIGH and bring to a boil. Reduce heat to
simmer. Simmer uncovered for 30-40 minutes, or until the chicken is
cooked through and the chili is thickened to your liking.
Remove chicken to a bowl to shred, then add it back to the pot. Add
in half and half and cream cheese, stir well and let simmer a few
minutes. Stir, then serve as per the recipe.
INSTANT POT (PRESSURE COOKER) DIRECTIONS
Add chicken breasts to pressure cooker (I personally use a 6 quart
Instant Pot).
Add in onion, garlic, chicken broth, beans, green chiles, cilantro,
corn, salt, black pepper, cumin, oregano, chili powder, and cayenne
powder. Stir.
Cube cream cheese and place on top of the chili.
Cover and seal with lid, switch the valve to the sealing position
and cook for 20 min on manual high pressure. Once it is done
cooking, let it naturally depressurize for 10 min then switch the
valve to the venting position to completely release steam before
opening lid.
Remove the chicken breasts to a plate or bowl and shred with 2
forks.
Add half and half. Stir everything together in the pot to melt the
cream cheese into the chili and warm the half and half, then return
the shredded chicken and stir to combine. Serve garnished as
desired.
Originally Submitted
9/30/2019
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