Slow Cooker Creamy White Chicken Chili
Persons
10
Prep Time
20 minutes
Cook Time
6 hours, 15 minutes
Total Time
6 hours, 35 minutes
Ingredients
- 2 Cans Chicken Broth
- 1 Can Diced Tomatoes, undrained
- 1 tsp. Ground Coriander
- 1 tsp. Ground Cumin
- 1 tsp. Dried Oregano
- 1 tsp. Salt
- 3 Boneless, Skinless Chicken Breasts
- 3 Garlic Cloves, minced
- 3 Medium Jalapeño Peppers, seeded if desired, sliced
- 1 Medium Onion, chopped
- 8 Oz. Cream Cheese, cut into small pieces, room temperature
- 2 Cans Chili Beans in Mild Chili Sauce, undrained
- 1 C. Frozen Corn
- 2 Tbsp. Fresh Lime Juice
- 1/2 C. Shredded Sharp Cheddar Cheese
Optional Toppings:
- Crumbled Cooked Bacon
- Green Onions
- Cilantro
- Crushed Tortilla Chips
Instructions
- In 6 quart slow cooker, stir broth, tomatoes, coriander, cumin, oregano and salt; add chicken, garlic, jalapeños and onion. Cover; cook on low 6 to 7 hours (high 3 to 4 hours).
- Remove chicken; shred with 2 forks. Stir cream cheese into chili, then stir in beans, corn and shredded chicken; cover and cook 15 minutes on low (10 minutes on high) or until heated through.
- Stir in lime juice. Serve chili topped with Cheddar cheese and optional toppings, if desired. Makes about 12 cups.
Notes
Approximate nutritional values per serving:
242 Calories, 10g Fat (6g Saturated), 44mg Cholesterol, 1199mg Sodium, 21g Carbohydrates, 5g Fiber, 16g Protein
Nothing warms you up better on a chilly day than a nice hot cup of this Slow Cooker Creamy White Chicken Chili! Or spice things up with this Instant Pot® Buffalo Chicken Chili.
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