Description
This Easy White Chicken Chili recipe is a comforting and creamy slow-cooked dish featuring tender shredded chicken, white beans, green chilies, and aromatic spices. Perfect for a hearty lunch or dinner, it’s finished with cream cheese and sour cream for a rich texture and garnished with fresh cilantro and optional toppings like shredded cheese, diced avocado, tortilla chips, and lime wedges.
Ingredients
Scale
Main Ingredients
- 1 pound boneless skinless chicken breasts
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 can (4 oz) diced green chilies
- 2 cans (15 oz each) white beans, drained and rinsed
- 3 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
Dairy
- 1/2 cup sour cream
- 4 oz cream cheese, softened
Garnishes and Optional Toppings
- Fresh cilantro, chopped (for garnish)
- Shredded cheese (optional)
- Diced avocado (optional)
- Tortilla chips (optional)
- Lime wedges (optional)
Instructions
- Add Ingredients to Slow Cooker: Place the chicken breasts, chopped onion, minced garlic, diced green chilies, drained and rinsed white beans, chicken broth, cumin, dried oregano, garlic powder, salt, and pepper into the slow cooker, spreading them evenly.
- Cook the Chili: Cover the slow cooker with its lid and cook the chili on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is fully cooked and tender enough to shred.
- Shred the Chicken: Carefully remove the chicken breasts from the slow cooker. Using two forks, shred the chicken into bite-sized pieces, then return the shredded chicken to the slow cooker.
- Add Cream Cheese and Sour Cream: Incorporate the softened cream cheese and sour cream into the chili. Stir thoroughly until both are fully melted and the chili has a creamy texture. Continue to cook on low for an additional 10 to 15 minutes to allow the flavors to meld.
- Serve and Garnish: Spoon the chili into serving bowls. Garnish with freshly chopped cilantro and any of your favorite optional toppings such as shredded cheese, diced avocado, tortilla chips, and lime wedges for added flavor and texture.
Notes
- For a spicier chili, add extra diced green chilies or a pinch of cayenne pepper.
- Using boneless skinless chicken thighs instead of breasts can add more flavor and moisture.
- To thicken the chili, blend 1/2 cup of beans with some broth and stir it back into the cooker before adding the cream cheese and sour cream.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
- Garnishes like lime wedges and avocado add a fresh contrast to the creamy chili.
