Description
This creamy chicken chili is a comforting dish made in a crockpot, perfect for chilly days.
Ingredients
Scale
- 1 lbs boneless, skinless chicken breasts
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 (15 ounce) cans cannellini beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 (4 ounce) can green chilies, diced
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (optional)
- 4 ounces cream cheese, softened
- to taste shredded cheese, for serving
- to taste sour cream, for serving
- to taste cilantro, for serving
- to taste avocado, for serving
Instructions
- Place chicken breasts, chopped onion, minced garlic, cannellini beans, corn, and diced green chilies in a crockpot.
- Pour chicken broth over the ingredients.
- Add cumin, oregano, chili powder, and cayenne pepper (if using).
- Stir to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until chicken is cooked through and easily shreds with a fork.
- Remove chicken from the crockpot and shred with two forks. Return shredded chicken to the crockpot.
- Add softened cream cheese to the crockpot. Stir until cream cheese is completely melted and incorporated, creating a creamy chili.
- Serve hot, topped with your favorite toppings such as shredded cheese, sour cream, cilantro, and avocado.
Notes
- This dish can be adjusted to your spice preference by adding or omitting the cayenne pepper.
- For a thicker chili, consider blending some of the beans before adding them to the crockpot.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Dish
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 75mg