Description
A warm and creamy white chicken chili, perfect for cold days and family gatherings.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 can (4 oz) diced green chiles
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1 cup heavy cream or sour cream
- Fresh cilantro for garnish
Instructions
- In your crockpot, combine the chicken breasts, white beans, diced green chiles, onion, garlic, chicken broth, cumin, chili powder, paprika, salt, and pepper. Stir everything gently to ensure an even distribution of flavors.
- Cover the crockpot with its lid and set it to cook on low for 360 minutes or high for 240 minutes. Trust me, the wait will be worth it as the flavors meld beautifully.
- About 30 minutes before serving, carefully take a fork and shred the chicken right in the pot. Let it soak up all those luscious juices!
- Stir in the heavy cream or sour cream, mixing well until the chili is beautifully creamy and rich.
- Finally, serve hot in bowls, garnished with fresh cilantro to add a pop of color and freshness!
Notes
Make-ahead advice: Prepare ingredients the night before and refrigerate overnight. Substitute sour cream for a healthier option if out of heavy cream.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 2g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 80mg