Description
A creamy, flavorful, and hearty chili made with tender chicken, white beans, green chilies, and a rich cream cheese base. It’s a comforting, set-it-and-forget-it crockpot recipe that’s perfect for cozy nights.
Ingredients
Units
Scale
- 4 boneless, skinless chicken breasts
- 2 cans white beans (such as cannellini or great northern beans), drained and rinsed
- 4 cups chicken broth
- 1 medium onion, chopped
- 2 cans diced green chilies
- 4 cloves garlic, minced
- 8 oz cream cheese, cubed
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp oregano
- Salt and pepper, to taste
Instructions
- Prepare the Chicken: Place the chicken breasts at the bottom of your crockpot, no need to chop them.
- Add the Veggies and Beans: Add the chopped onion, garlic, green chilies, white beans, and chicken broth. Season with cumin, chili powder, oregano, salt, and pepper.
- Cook: Cover and cook on low for 6-7 hours, or on high for 3-4 hours.
- Shred the Chicken: Once cooked, remove the chicken, shred it with two forks, and return it to the crockpot.
- Add the Cream Cheese: Add cubed cream cheese to the crockpot and let it melt for 20-30 minutes on low, stirring occasionally.
- Taste and Adjust: Taste and adjust seasoning, adding more chili powder or cayenne for extra heat if desired.
- Serve: Ladle into bowls and top with shredded cheese, cilantro, sour cream, or jalapeños for extra garnish.
Notes
- Shredding the Chicken: Shred the chicken well for the best texture. If you prefer chunkier pieces, shred less or leave some whole.
- Customization: For more heat, add diced jalapeños or cayenne pepper. To make it milder, reduce chili powder and use mild green chilies.
- Frozen Chicken: You can use frozen chicken, but cooking time may need to be adjusted to 4 hours on high.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 7g
- Protein: 32g
- Cholesterol: 90mg