It’s fall… time for chili! I’ve made a few different versions of white chicken chili, but this version that I adapted from The Chunky Chef is by far my favorite. Step on some crunchy leaves, grab a cozy sweater, and enjoy some chili!
- 1 lb boneless skinless chicken breasts – I usually use more than a pound for a more hearty chili. You can also use frozen and it still turns out great!
- 1 yellow onion – diced (I usually use frozen for a quicker recipe!)
- 2 cloves garlic – minced
- 32 oz. chicken broth
- 3 15oz cans great Northern beans – drained and rinsed
- 2 4oz cans diced green chiles – I usually use mild because kids will be eating it, but hot works great, too
- 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 (dried works great if you don’t happen to have fresh on hand!)
- 8 oz reduced fat cream cheese – softened
- 1/3 cup half and half
- Monterey Jack cheese (optional, for topping)
- Tortilla strips (optional, for topping)
- avocado (optional, for topping)
- Sour cream (optional, for topping)
- Add chicken breasts to bottom of top slow cooker 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.