Description
A velvety white chicken chili made in the slow cooker, enriched with cream cheese for a luxurious texture and a hint of green chiles for a mild kick.
Ingredients
Scale
- 1.5 lbs Boneless skinless chicken breasts
- 2 cans (15oz) White cannellini beans, drained and rinsed
- 4 oz Cream cheese, softened
- 4 oz Diced green chiles
- 2 cups Chicken broth
- 1 tsp Ground cumin
- 1 tsp Garlic powder
- 1/2 tsp Onion powder
- Salt and black pepper to taste
- Fresh cilantro and lime for garnish
Instructions
- Place chicken breasts, beans, green chiles, cumin, garlic powder, and onion powder into the slow cooker.
- Pour chicken broth over the ingredients and stir gently.
- Cover and cook on Low for 6 to 8 hours until chicken is tender.
- Remove chicken from the pot and shred using two forks, then return shredded meat to the chili.
- Stir in the softened cream cheese and cook on Low for another 30 minutes until fully incorporated.
- Taste and season with salt and pepper, then garnish with cilantro and lime.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American