This rich White Chicken Chili recipe hits the spot with a creamy consistency and a little kick. Top it off with delicious additions like diced avocado, green onions, shredded cheese, sour cream, or a crumble of tortilla chips. If you’re looking to lighten things up, just substitute in reduced-fat and low-sodium options and replace the heavy cream with half and half.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 24 ounces chicken broth
- 2 (15-ounce) cans great northern beans, drained and rinsed
- 2 (4-ounce) cans diced green chiles
- 1 (15-ounce) can whole-kernel corn, drained
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon cumin
- ¾ teaspoon oregano
- ½ teaspoon chili powder
- ¼ teaspoon cayenne pepper
- ¼ cup chopped fresh cilantro
For Serving
- 4 ounces cream cheese, softened
- ¼ cup heavy cream
How to Make It
- Combine all prep day ingredients in a large bowl. Label a 1-gallon freezer bag, place it in another large bowl, and pour in the chili mixture. Squeeze the remaining air out of the bag and seal it. Lay the bag flat to freeze. For Serving
- Allow the chili to thaw overnight in the refrigerator. On serving day, pour the chili mixture into the slow cooker, cover it, and let cook on low for 8 hours.
- When you’re almost ready to serve, remove the chicken to a cutting board or large mixing bowl, shred it, and return it to the cooker.
- Stir in the cream cheese and heavy cream, re-cover, and cook on high for 15 more minutes.