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White Chicken Chili

White Chicken Chili

A hearty, creamy slow cooker white chicken chili loaded with tender shredded chicken, white beans, green chiles, and warm spices. It practically makes itself — just set it and forget it for a cozy, crowd-pleasing bowl the whole family will love.

6 servings · Prep 15 min · Cook 360 min · Total 375 min

American · Tex Mex · Soup · Dinner

Ingredients

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  • 1.5 lb boneless skinless chicken breasts
  • 2 can white cannellini beans drained and rinsed
  • 2 can diced green chiles
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 3 cup low-sodium chicken broth
  • 1.5 tsp ground cumin
  • 1 tsp chili powder
  • 0.5 tsp dried oregano
  • 0.5 tsp salt plus more
  • 0.25 tsp black pepper freshly ground
  • 4 oz cream cheese softened, cut into cubes
  • 0.5 cup sour cream room temperature
  • 1 cup shredded Monterey Jack cheese
  • fresh cilantro roughly chopped
  • lime wedges

Equipment

  • Stovetop
  • Slow Cooker
  • Mixing Bowl
  • Fork
  • Measuring Cups
  • Knife
  • Ladle
  • Measuring Spoons
  • Cutting Board
  • Mixing Bowl (4 Quarts)
  • Dipping Fork

Instructions

  1. Place the @[Chicken Breasts] in the bottom of the #[Slow Cooker] in a single layer. Add the drained @[Cannellini Beans], diced @[Green Chiles], diced @[Yellow Onion], and minced @[Garlic] on top. Pour in the @[Low-Sodium Chicken Broth], then sprinkle in the @[Cumin], @[Chili Powder], @[Oregano], @[Salt], and @[Black Pepper]. Give everything a gentle stir to distribute the spices.
  2. Cover and cook on ^[LOW] for ~[6–7 hours] or on ^[HIGH] for ~[3–4 hours], until the @[Chicken Breasts] is completely cooked through and very tender.
  3. Remove the @[Chicken Breasts] to a #[Cutting Board] and shred them using two forks. Return the shredded @[Chicken Breasts] to the #[Slow Cooker] and stir to combine.
  4. Add the cubed @[Cream Cheese] and @[Sour Cream] to the #[Slow Cooker]. Stir well, then cover and cook on ^[HIGH] for an additional ~[15–20 minutes], stirring once halfway through, until the @[Cream Cheese] is fully melted and the chili is thick and creamy. Taste and adjust @[Salt] and @[Black Pepper] as needed.
  5. Ladle the chili into bowls and top with shredded @[Monterey Jack Cheese], fresh @[Cilantro], and a squeeze of @[Lime] juice. Serve immediately with warm tortillas or crusty bread on the side.