White Chicken Chili is a stick to your ribs, flavorful soup for cold weather. The original recipe does not have corn and thickens the chili with flour and milk. I chose to add cream cheese, inspired by other recipes. I serve with cilantro, cheese and chips but add whatever inspires you.
A great recipe to make for a crowd, perhaps New Years Day!
Crockpot White Chicken Chili
- 1 lb. chicken breasts (~2 large chicken breasts)
- 15 oz. can great northern beans, drained and rinsed
- 1 can corn, drained
- 4 oz. can chopped green chiles
- 1-2 fresh jalapenos, seeded then minced (use 1 for mild chili)
- 1 shallot of 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 1/2 teaspoon cumin
- 1 teaspoon salt
- 1/4 teaspoon pepper
- big pinch dried oregano
- 2 cups chicken broth
- juice of 1/2 small lime
- 4 oz. cream cheese, cubed
- Toppings: green Tabasco sauce, verde sauce, lime wedges, tortilla chips, shredded cheese, chopped cilantro, sour cream
- Add first 13 ingredients: chicken breasts through lime juice into 6 quart crock pot. Stir to combine. Cover and cook on low for 4 hours or until chicken shreds easily.
- Remove chicken then shred and place back in crockpot.
- Add cream cheese cubed and cook until melted (just a few minutes).
Recipe adapted from IowaGirlEats