White Chicken Chili
This white chicken chili is bursting with flavors and so easy to make! Super filling and hearty!
So fresh and so tasty, this white chicken chili is a great recipe for dinner that will surely satisfy your family!
Original chili is a great crockpot recipe for those cold nights, when you want something hearty. And its delicious! Its a favorite go to recipe for alot of families.
But this recipe is chilis cousin, if you will. Unlike original chili, this chili has brighter and lighter ingredients. Giving it a nice spring/summer time feel.
The amount of spices used for this recipe…no wonder its super flavorful!
Ive mentioned before in a recent recipe post that me and my husband have not been fans of chicken lately. We are either just sick of it and need to slow our roll with eating it, or we just don’t enjoy it anymore.
Obviously, it all depends on how you cook the chicken, and the cut of the chicken, etc. But slow cooked chicken will always be a food that I enjoy. The texture and taste is the best when slow cooked!
With every crockpot recipe I make with meat, I always make sure to add the meat first, then the spices, followed by the rest of ingredients. I’m not quite sure why I do it this way, or if thats the way your supposed to, but it works wonders for me!
The toppings on this chili were the PERFECT combination! The crunch from the tortilla strips, the tangy and creaminess from the sour cream and the heat from the jalapeño peppers. Oh my gosh. So good!
If you end up making this recipe, I hope you enjoy!
Make sure to follow me on Facebook and Instagram @Thehungrylyoness!
Check out my recipe for the best slow cooker chili! https://thehungrylyoness.com/2019/11/07/the-best-slow-cooker-chili/
White Chicken Chili
Equipment
- Crockpot
Ingredients
- 2 lbs. cooked, shredded chicken I used rotisserie chicken (so good!)
- 2 medium yellow onions, diced
- 2 cloves of garlic, minced
- 32 oz. chicken broth, low sodium
- 4 15 oz. cans of great northern beans, rinsed + drained
- 4 4 oz. cans of diced green chilis
- 1 lime, juice of
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp cumin
- 3/4 tsp oregano
- 1/2 tsp chili powder
- 1/2 tsp cayenne pepper
- 8 oz. reduced fat cream cheese, cubed
- 1 cup heavy cream
- 1/2 cup fresh cilantro, chopped
Chili Toppings (optional)
- tortilla strips
- sour cream
- jalapeno pepper, diced
- fresh cilantro, chopped
- shredded mexican cheese blend
- sliced avocado
- lime juice
Instructions
- Place all ingredients (except for cream cheese and heavy cream) in large crockpot.
- Cover and cook on high heat for 2-4 hours or low heat for 6-8.
- When done, add cubed cream cheese and heavy cream. Cook on high for additional 15 minutes.
- Stir everything around, making sure cream cheese is completely melted.
- Let sit uncovered to thicken a bit.
- Serve with desired toppings.
- Enjoy!
