White Chicken Chili Creamy (Recipe for Printing)
Slow-cooked chicken, white beans, and green chilies create a creamy, flavorful dish topped with fresh fixings.
# What You Need:
→ Base
01 -
2 pounds boneless skinless chicken breast
02 -
1 large onion, finely diced
03 -
1 jalapeño, finely diced
→ Seasonings
04 -
2 teaspoons chili powder
05 -
2 teaspoons ground cumin
06 -
1/4 teaspoon garlic powder
07 -
1 teaspoon dried Mexican oregano
08 -
2 teaspoons salt
09 -
1 teaspoon ground black pepper
→ Broth and Chilies
10 -
4 cups low sodium chicken broth
11 -
2 (4-ounce) cans diced green chilies
→ Beans and Dairy
12 -
2 (15-ounce) cans white beans, drained
13 -
1 (8-ounce) package cream cheese
→ Fresh Herbs
14 -
1/2 cup fresh cilantro leaves, chopped
→ Toppings
15 -
Shredded cheese
16 -
Sliced avocado
17 -
Sour cream
18 -
Tortilla strips
# How to Make It:
01 -
Arrange chicken breast, diced onion, jalapeño, chili powder, cumin, garlic powder, Mexican oregano, salt, and black pepper in the bottom of a slow cooker.
02 -
Pour in chicken broth, ensuring the ingredients are evenly distributed and submerged.
03 -
Set slow cooker to low and cook for 5 to 6 hours, until chicken is thoroughly cooked and tender.
04 -
Remove the slow cooker lid and shred the chicken using two forks directly in the pot.
05 -
Stir in diced green chilies, drained white beans, cream cheese, and chopped cilantro. Mix well.
06 -
Replace lid and cook on low for an additional 1 hour, or until cream cheese is fully melted and chili reaches a creamy consistency.
07 -
Taste and adjust seasoning if needed. Serve warm in bowls, topping each portion with cheese, sliced avocado, sour cream, and tortilla strips as desired.
# Extra Tips:
01 -
For additional heat, increase jalapeño quantity or add a pinch of cayenne pepper.
02 -
Store leftovers in an airtight container in the refrigerator for up to 3 days.
03 -
Nutritional information may vary based on brands and served toppings.