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This smooth white chicken chili slowly cooks in your crockpot with hardly any work, making a thick, tasty meal that's great for snug nights in. The mix of soft chicken, beans, and green chilies blends into a silky soup that gives you that warm, cozy feeling.
I found this dish during a super cold winter when we needed something hot but different from our regular soups. These days my family asks for it almost every week when it's cold outside, and it tastes way better after sitting in the fridge overnight.
What You'll Need
- Boneless skinless chicken breasts: your main protein that breaks down into super tender, easy-to-pull strands
- Yellow onion and garlic: making the flavor base that gives depth to everything
- Chicken broth: grab low sodium so you can adjust the saltiness yourself
- Great Northern beans: these light, gentle beans soak up all the good tastes while making things creamier
- Diced green chilies: bringing that unique southwestern flavor without too much heat
- Corn: gives you little bursts of sweetness and bright color
- Spices: cumin, oregano, chili powder, and cayenne work together for rich warmth
- Fresh cilantro: cuts through the richness with its clean, fresh taste
- Cream cheese and half and half: the trick to getting that velvety smooth feel without using heavy cream
Simple Cooking Method
- Build Your Foundation:
- Put chicken breasts in the bottom of the slow cooker and cover them with all the spices. This helps the meat soak up tons of flavor while it cooks slowly.
- Throw Everything Else In:
- Drop in onion, garlic, beans, green chilies, corn, chicken broth, and cilantro. Stir things around gently to mix without moving the chicken too much.
- Let It Cook:
- Put the lid on and cook on LOW for 8 hours or HIGH for 3 to 4 hours. Slow cooking lets everything blend together and makes the chicken fall-apart tender.
- Pull the Chicken Apart:
- Take out the chicken, put it in a bowl and pull it into shreds with two forks. Put the shredded meat back in and mix it throughout the soup.
- Make It Creamy:
- Add room temperature cream cheese and half and half to the crockpot. Cover and cook on HIGH for 15 minutes so the dairy melts into the broth, making it rich and smooth.
- Fix Any Lumps:
- If you see clumps, mix some softened cream cheese with hot chili in a separate bowl until it's smooth, then pour it back in. This stops little lumps from forming.
- Dish It Up:
- Scoop into bowls and top with stuff like avocado, jalapeños, sour cream, fresh cilantro, tortilla strips, or cheese. These extras give you different textures and let everyone make it their own.
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Green chilies are what make this dish special for me. I mix one can of hot with one mild to get just the right kick. We always lay out different toppings when we eat this chili so everyone can fix their bowl exactly how they want it, making dinner fun and tasty at the same time.
Prep Earlier and Save
This chili gets even better after sitting for a while as the flavors mix more. You can cook it two days before you need it and keep it in the fridge in a sealed container. When you warm it up, add a bit of chicken broth if it's gotten too thick. If you want to save it longer, put portions in freezer containers for up to three months. Let it thaw in the fridge overnight before warming it up slowly on the stove.
Adjustments for Different Diets
You can tweak this recipe for almost any eating plan. If you can't have dairy, try coconut cream instead of cream cheese and half and half. Vegetarians can skip the chicken, use veggie broth and add more beans or fake chicken products. This dish is naturally gluten-free, but double-check your broth and toppings. If you're counting calories, you can use fat-free cream cheese and milk rather than half and half and still get good creaminess.
What to Eat With It
This white chicken chili tastes great by itself, but it's even better with cornbread or warm flour tortillas for dipping. For a full meal, add a basic green salad with lime dressing to match the southwestern flavors. When you have friends over, try setting out little bowls with different toppings so everyone can fix their own bowl. This makes mealtime more interactive and lets everyone get exactly what they want.
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Where It Comes From
White chicken chili is a newer American twist on regular red chili, giving you a milder but still satisfying option. It got popular in the southwest US in the 1980s but now people love it all over the country. Unlike red chili with tomatoes, white chili uses green chilies, cream, and white beans for its special taste. This version mixes authentic southwest flavors with easy cooking methods, so anyone can make it at home without much trouble.
Common Questions
- → Can I use a different type of bean?
Sure, you can swap out great Northern beans for cannellini or navy beans if that's what you have.
- → Can I make this dish spicier?
For more kick, throw in some extra cayenne or grab hot green chiles instead of mild ones.
- → How do I thicken the chili?
Mix a spoonful of cornstarch with a splash of broth or milk, stir it into the pot, and let it cook until it thickens up.
- → Can I cook this on the stovetop?
Sure thing. Just let everything bubble gently in a pot for about 30-40 minutes, then pull the chicken apart and mix in your creamy stuff.
- → What toppings pair well with this dish?
Try some thin jalapeño slices, chunks of avocado, a dollop of sour cream, crunchy tortilla strips, fresh cilantro leaves, or a handful of shredded cheese.