One of the OG’s from our cookbook. It’s a winner for a cold night, family dinner or even game day.
White Chicken Chili
Servings: 6 servings
Ingredients
- 1 1/2 lb. boneless skinless chicken breasts
- 1 medium yellow onion diced
- 4 cloves garlic minced
- 1 quart chicken broth
- 10-12 oz frozen whole kernel corn choose fire roasted, if you can find it or one 15 oz can of corn
- 2 15 oz cans great Northern or favorite white beans, drained and rinsed
- 2 4 oz cans diced green chiles
- 3 tsp cumin
- 1 1/2 tsp oregano
- 1 1/2 tsp smoked paprika
- 1 tsp chili powder
- 1/4 tsp cayenne pepper
- 3 tsp kosher salt
- 1/2 tsp black pepper
- Olive oil
- 8 oz cream cheese cubed
- Zest and juice of one lime
To serve:
- Sliced avocados
- Cilantro
- Tortilla strips
- Hot sauce
- Corn bread
Instructions
- Pat chicken breasts dry with a paper towel and season with salt and pepper. Heat a large skillet over medium high heat and coat bottom of skillet with olive oil. When skillet is hot, add chicken in a single layer and let brown for 3-5 minutes, lowering heat if necessary so chicken doesn’t burn. Flip once and cook until both sides are golden brown. Transfer to a slow cooker and add remaining ingredients except cream cheese, lime juice and zest. Cover and cook on low for 8 hours, or high for 3-4 hours.
- Using tongs, move the chicken breasts to a cutting board and shred with two forks. Alternatively, transfer chicken to a stand mixer with paddle attachment and mix on medium speed until shredded.
- Return chicken to crockpot, add cubed cream cheese and continue to cook for 10-15 minutes, or until cream cheese is fully melted. Stir to fully incorporate, then add in lime juice and zest. Check soup for seasoning and adjust to taste. Serve in bowls with desired toppings and cornbread alongside (kids love cornbread in the bottom of the bowl!)
Notes
Serves 6-8
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