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White Chicken Chili with Jalapeños
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Cutting Board
  • Knife

Ingredients
  

  • 1.5 pounds boneless skinless chicken breasts
  • 2 cans (15 ounces each) great northern beans, drained and rinsed
  • 1 medium onion, diced
  • 3 jalapeños, seeded and finely chopped
  • 4 cups chicken broth
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 4 ounces cream cheese, cubed
  • Fresh cilantro and lime wedges for serving

Instructions
 

  • Place the chicken breasts in the slow cooker. Add the drained beans, diced onion, chopped jalapeños, chicken broth, minced garlic, cumin, oregano, chili powder, and salt.
  • Stir the ingredients gently to combine everything around the chicken. Cover and cook on low for 6 to 7 hours.
  • Remove the chicken breasts and shred them with two forks. Return the shredded chicken to the slow cooker.
  • Add the cubed cream cheese and stir until it melts fully into the chili. Let it cook for 10 more minutes on low.
  • Ladle the chili into bowls and top each serving with fresh cilantro and a squeeze of lime.

Notes

For a milder version, use only two jalapeños and taste the broth before adding the cream cheese. Leftovers keep well in the fridge for three days and reheat smoothly on the stovetop with a splash of broth to loosen the texture.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Cutting Board, Knife