Description
This slow cooker white chicken chili is creamy, slightly sweet, and mildly spicy. It is an easy meal that is great for any occasion!
Ingredients
- 2 pieces Boneless, Skinless Chicken Breasts
- ½ teaspoons Onion Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Ground Cumin
- 15-⅞ ounces, weight Great Northern Beans, Unsalted (drained And Rinsed)
- 15-⅞ ounces, weight Cannellini Beans, Unsalted (drained And Rinsed)
- 12 ounces, weight Frozen Sweet Corn
- 4 ounces, weight Canned Green Chilis
- ½ cups Salsa Verde
- 4 ounces, weight Diced Jalepenos
- 1 whole Medium Onion, Chopped
- ½ cups Chopped Cilantro
- 4 cups Low Sodium Chicken Broth
- 1 whole Lime, Juiced
- 8 ounces, weight Reduced Fat Cream Cheese
- Salt And Pepper, to taste
Preparation
Trim excess fat from chicken breasts and season chicken breast with onion powder, garlic powder, and cumin. Place chicken in the slow cooker.
Add drained and rinsed beans, corn, green chilis, salsa verde, diced jalapenos, onion, cilantro, chicken broth. Cook on low for 6–8 hours or high for 2–3 hours.
After 6–8 hours, remove chicken from the slow cooker and shred with fork or meat shredder.
Mix in the juice of one lime and reduced fat cream cheese and mix until melted and well combined. Once cream cheese is fully melted, add back chicken and cook on low for an additional 10 minutes. Add salt and pepper to taste. Top with desired toppings.
