Description
A cozy, flavorful white chicken chili that’s perfect for busy weeknights and family gatherings.
Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 2 cans of white beans (cannellini or great northern), drained and rinsed
- 1 can (15 oz) of corn, drained
- 2 cups chicken broth
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 cup sour cream or Greek yogurt
- 1 cup shredded cheese (like Monterey Jack or cheddar)
- Optional toppings: chopped cilantro, avocado, lime wedges, tortilla chips
Instructions
- In your crockpot, place the chicken breasts at the bottom.
- Layer the drained beans, corn, diced onion, and minced garlic on top of the chicken.
- Sprinkle the chili powder, cumin, paprika, salt, and pepper over the vegetables.
- Pour in the chicken broth, ensuring all ingredients are well-arrayed.
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is cooked through and easily shreds.
- Once cooked, shred the chicken right in the crockpot, stirring in the sour cream and shredded cheese until melted and creamy.
- Taste and adjust seasonings if needed.
- Serve hot with your choice of toppings, like cilantro, avocado, or tortilla chips.
Notes
This chili is great for meal prep and freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican