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White chicken chili

Slow Cooker White Chicken Chili

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1½ pounds boneless skinless chicken breasts
  • 3 15-ounce cans Great Northern beans, drained and rinsed
  • 1 4-ounce can diced green chiles
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 3 cups chicken broth
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon cayenne pepper optional, for heat
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 4 ounces cream cheese softened and cubed
  • 1 cup shredded Monterey Jack cheese
  • Tortilla chips cilantro, lime wedges, and avocado for serving

Method
 

  1. Place chicken in slow cooker bottom; add beans, chiles, onion, and garlic.
  2. Pour in broth; add cumin, oregano, cayenne if using, salt, and black pepper and stir gently.
  3. Cover; cook on LOW 4-6 hours or HIGH 2-3 hours until chicken is cooked through and tender.
  4. Remove chicken; shred with two forks and return to cooker.
  5. Stir in cream cheese and Monterey Jack until completely melted and chili is creamy, about 5-10 minutes.
  6. Serve hot topped with tortilla chips, fresh cilantro, lime wedges, and avocado.