Creamy White Chicken Chili
This creamy white chicken chili is the ultimate easy weeknight meal that comes together easily in the slow cooker! It's full of shredded chicken, beans, and corn; then topped with sliced avocado, jalapeños, and green onions.
Servings 8 servings
Calories 208kcal
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 large onion diced
- 1 large poblano peppers diced
- 2 medium jalapeno peppers diced
- 1 large orange bell pepper diced
- 3 cloves garlic finely chopped or pressed
- ½ cup white cooking wine optional
- 1 (15 oz) can corn
- 1 (15 oz) can garbanzo beans
- 1 (15 oz) can navy beans drained and rinsed
- 1 (15 oz) can cannellini beans drained and rinsed
- 2 large chicken breasts
- 4 cups Vegetable Stock
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- ½ teaspoon ground cayenne pepper
- 8 ounces cream cheese add at the end
- 1 tablespoon lime juice
- ¼ cup fresh cilantro
- ¼ cup green onions thinly sliced
Serving Suggestions
- sliced avocado
- lime wedges
- fresh cilantro
- sliced jalapeños
- sliced green onions
- sour cream
- white cheddar cheese shredded
- tortilla strips
Instructions
- In a large skillet over medium heat, sauté the diced onion, poblano, jalapeños, bell pepper, and garlic in the olive oil until translucent and fragrant.
- Add in the white wine to deglaze the pan and scrape all the browned bits off the bottom and add to the crockpot (if you don’t want to use wine, just use ½ cup of vegetable broth).
- Then add to the slow cooker along with the drained corn, navy beans, cannellini beans, garbanzo beans, and chicken breasts.
- Add in enough vegetable stock (or water) to cover the top of the ingredients.
- Then stir in the salt, pepper, and cayenne.
- Cover and cook on low for 8 hours or high for 4 hours.
- About 45 minutes before serving, remove the chicken breasts and shred them with a fork. Add the shredded chicken back into the chili along with the cream cheese. Cover and continue to cook until the cream cheese is fully melted.
- Mix in the lime juice, cilantro, and green onions. Taste and adjust seasonings as desired.
Notes
Store the chili without toppings in an airtight container in the fridge for up to 4 days. It reheats great in the microwave!
Nutrition
Serving: 1 | Calories: 208kcal | Carbohydrates: 8g | Protein: 15g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 65mg | Sodium: 1210mg | Potassium: 387mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1523IU | Vitamin C: 51mg | Calcium: 45mg | Iron: 1mg