Ingredients
Main Ingredients
- 2 pounds boneless skinless chicken breasts
- 1 1⁄2 tsp ground cumin
- 1 tsp salt
- 1⁄2 tsp black pepper
- 1⁄2 tsp chili powder
- 1⁄2 tsp cayenne pepper
- 1⁄2 tsp dried oregano
- 1⁄2 tsp ground coriander
- 4 cups chicken broth
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 cans fire roasted mild diced green chiles (2×4 oz)
- 1 bay leaf
- 2 cans cannellini beans (white kidney beans), drained and rinsed (2×15.5 oz)
- 1 can pinto beans, drained and rinsed (15.5 oz)
- 1 1⁄2 cups frozen corn, thawed
- 3⁄4 block cream cheese (6 ounces)
Optional Garnishes
- Fresh cilantro
- Shredded cheese
- Sour cream
- Lime wedges
- Tortilla strips or chips
- Sliced avocado
Instructions
- Prepare the Slow Cooker: Place the boneless skinless chicken breasts into the bottom of a 7-quart slow cooker pot, ensuring they are laid out in an even layer for uniform cooking.
- Season the Chicken: Sprinkle ground cumin, salt, black pepper, chili powder, cayenne pepper, dried oregano, and ground coriander evenly over the chicken breasts, rubbing the spices in gently for even flavor distribution.
- Add Liquids and Vegetables: Pour in 4 cups of chicken broth, then add the diced onion, minced garlic, and two cans of fire roasted mild diced green chiles. Place one bay leaf on top for aromatic depth. (Note: you may add beans now if you prefer very soft beans, but it’s recommended to add later to maintain shape.)
- Cook the Chili: Cover the slow cooker with the lid and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the chicken is fully cooked through and tender enough to shred easily.
- Add Beans and Corn: During the last 2 hours of cooking, add the drained and rinsed cannellini and pinto beans along with the thawed frozen corn. Continue cooking until the cooking time is complete.
- Blend the Chili Base: Ladle about 2 cups of the chili, including some beans and broth, into a food processor or blender. Pulse until thickened and well combined; alternatively, use an immersion blender directly in the slow cooker for convenience. Pour the blended mixture back into the slow cooker and stir to combine.
- Shred the Chicken: Remove the cooked chicken breasts from the slow cooker and place on a chopping board. Using two forks, shred the chicken into bite-sized chunks, then return the chicken to the slow cooker and stir everything together thoroughly.
- Add Cream Cheese: Stir in 3/4 block (6 ounces) of cream cheese until it’s fully melted and incorporated, enriching the chili with creamy texture.
- Adjust Seasoning and Serve: Taste the chili and adjust salt or spices if desired. Garnish with fresh cilantro and serve alongside optional toppings such as shredded cheese, sour cream, lime wedges, tortilla strips or chips, and sliced avocado. Enjoy your warming white chicken chili!
Notes
- A mixture of cannellini and pinto beans offers a nice texture contrast, but you can substitute great northern beans or use all one type per preference.
- Adding canned beans later in the cooking preserves their shape; adding them at the start produces very soft beans.
- For a creamier chili, use a full 8-ounce block of cream cheese or add 1/4 cup of heavy cream or half and half.
- If you don’t have a blender or food processor, mash the beans and cream cheese with a fork in a bowl, then stir back into the chili.
- To thicken further, prepare a cornstarch slurry (1 tsp cornstarch mixed with 1 tsp cold water) and stir into chili; cook on HIGH for 15-30 minutes until thickened.
- For extra heat, use hot diced green chiles instead of mild and increase cayenne pepper to your taste.
- Prep Time: 15 minutes
- Cook Time: 6 to 8 hours on LOW or 3 to 4 hours on HIGH
- Category: Soup/Chili
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Fat
