White Chicken Chili
This white chicken chili is bursting with flavors and so easy to make! Super filling and hearty!
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!