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Hearty Slow Cooker White Chicken Chili
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 1.5 pounds boneless skinless chicken breasts
  • 2 cans (15 ounces each) white beans, drained and rinsed
  • 1 can (4 ounces) diced green chiles
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 4 cups chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • 4 ounces cream cheese, cut into cubes
  • Salt and black pepper to taste
  • Chopped fresh cilantro, for serving
  • Shredded Monterey Jack cheese, for serving
  • Lime wedges, for serving

Instructions
 

  • Place the chicken breasts in the bottom of the slow cooker. Add the diced onion, minced garlic, drained white beans, and diced green chiles.
  • Pour in the chicken broth. Sprinkle the cumin, oregano, chili powder, salt, and black pepper over the top. Stir gently to combine.
  • Cover and cook on low for 6 hours or until the chicken is fully cooked and easy to shred.
  • Remove the chicken breasts and shred them with two forks. Return the shredded chicken to the slow cooker.
  • Add the cubed cream cheese. Stir until the cream cheese melts and the chili turns creamy. Taste and adjust salt or pepper if needed.
  • Ladle into bowls and top with chopped cilantro, shredded Monterey Jack cheese, and a squeeze of lime.

Notes

Stir the cream cheese in while the chili is still hot so it melts smoothly. If the chili thickens too much after refrigeration, add a splash of broth when reheating. Leftovers keep well in the fridge for three days and reheat gently on the stovetop.
Course: Soup
Cuisine: American
Equipment: Slow Cooker