Creamy Crockpot White Chicken Chili with chicken, beans, and corn. Slow cooked for rich flavor.

Scale

2 large chicken breasts (boneless, skinless)

1 medium onion, chopped

3 garlic cloves, minced

2 cans (15 oz each) great northern beans, drained and rinsed

1 can (15 oz) corn, drained

1 can (4 oz) diced green chiles

4 cups chicken broth

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon dried oregano

1/2 teaspoon paprika

1/2 teaspoon salt

1/2 teaspoon black pepper

8 oz cream cheese, cubed

1/2 cup heavy cream or half-and-half

Juice of 1 lime

Fresh cilantro and tortilla strips for garnish

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1. Place chicken, onion, garlic, beans, corn, green chiles, and spices in crockpot.

2. Add chicken broth and cover.

3. Cook on low 6–7 hours or high 3–4 hours until chicken is tender.

4. Remove chicken, shred, and return to crockpot.

5. Stir in cream cheese and cream. Cook 15–20 minutes until creamy.

6. Add lime juice and season to taste.

7. Serve with cilantro, tortilla strips, and toppings.

Add jalapeños for spice.

Substitute turkey or rotisserie chicken if desired.

Mash some beans for thicker chili.