Slow Cooker Creamy White Chicken Chili

By Sprig Originals ✓ · with credit

Adapted from theskinnyishdish.com

Chicken breasts, white beans, corn and green chiles simmer all day into a mild, deeply seasoned chili, then get finished with cream cheese and half and half for a silky, spoon-coating broth. Load it with tortilla strips and lime and it eats like a restaurant bowl for almost no work.

Ingredients

• 1.5 lb raw chicken breast
• 2 15.5 oz cans Great Northern beans, drained but not rinsed (about 3 cups)
• 2 4 oz cans diced mild green chiles
• 1.5 cups corn kernels, frozen or canned
• 1.75 cups low-sodium chicken broth
• 2 tsp ground cumin
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp chili powder
• 1 tsp kosher salt
• 1 tsp seasoned salt
• 1 tsp black pepper
• 0.25 tsp cayenne pepper

• 1/2 cup half and half
• 4 oz light cream cheese

• tortilla strips
• reduced-fat shredded cheese
• chopped green onions
• chopped cilantro
• diced tomatoes
• 1/4 lime, for squeezing

Instructions

1. Put the raw chicken breasts into the slow cooker along with the drained beans, green chiles, corn and chicken broth. Add the cumin, garlic powder, onion powder, chili powder, kosher salt, seasoned salt, black pepper and cayenne, then stir once so the spices are distributed. Leave the half and half and cream cheese out for now — dairy added this early will split.
2. Cover and cook on low for 7 to 8 hours, or on high for 5 hours. Don't lift the lid while it works.
3. Lift the chicken out onto a plate or board, shred it with two forks, and return it to the pot.
4. Stir in the half and half and the cream cheese, cut into a few chunks so it melts faster. Cover and cook on high for 30 minutes, then stir again until the cream cheese has disappeared into a smooth, creamy broth.
5. Taste and add more salt or cayenne if it needs it. Ladle into bowls and top with tortilla strips, shredded cheese, green onions, cilantro, diced tomatoes and a squeeze of lime.

Chef's tips

Nutrition (per serving, estimated)

More from Sprig Originals

Dark Roux Seafood Gumbo with Quick Shrimp Stock

Chilled Watermelon Gazpacho with Cucumber-Chile Relish

One-Skillet Blackened Cajun Chicken Pasta

Are you this recipe's original author or publisher? Report a problem