Creamy White Chicken Chili
Updated: Dec 4, 2019
It is 100% chili season in full effect. Even though it is a solid 70 degrees by 3 PM still here, I don't care. Don't mind me while I run all three crock pots at once!
I can't eat "regular" chili because of the beef. I guess I could have substituted with turkey but I wanted something different! There is truly a chili for everyone.
Speaking of chili.....on Christmas Eve my family is having a chili cookoff/christmas PJ party! How stinkin' fun does that sound?
Well, I am done talking about my life now, here is your chili recipe!
Scroll to the bottom for the recipe card!
In a medium sized crockpot, add your chicken breasts and season well with salt, pepper, chili powder, cumin, cayenne pepper & oregano. Cook on high for 2 hours.
Chicken should come out like so!
Next you will start to layer all of the other ingredients one by one.
No particular order: 2 cans of green chiles (one hot and one mild), 2 cans of northern beans, 1/2 of a large white onion, 1 can of corn, 5-6 cloves of garlic. My tip with garlic is: whatever the recipe calls for, add more lol. You can never have too much garlic. Oh! You can never have too much cilantro either.
Lastly, add in a full container of low sodium chicken broth.
Now put the lid on and cook on low for about 5-6 hours or so. Go walk your dog, work out, or go roam around target and buy things you don't need!
Now the fun part! After slow cooking all day, add in 1/2 a block of cream cheese. You can use low fat if you want. We didn't because I don't live that kind of life.
In goes the 1/4 cup of cream! Wee!
Mix all together and you have yourself some creamy chicken chili. It is delicious with a side of corn bread and topped with sour cream, cheese, tortilla chips, jalapenos & avocado!
Till next crock pot meal....