Slow Cooker White Chicken Chili
Creamy white chicken chili made in the slow cooker with beans, green chiles, and cream cheese. Easy, comforting, and freezer-friendly.
Servings: 4 servings
Ingredients
- 1 chicken breast
- 15 oz can cannellini beans drained
- 15 oz can great northern beans drained
- 4 oz can diced green chiles
- 1 yellow onion diced
- 8 oz cream cheese cubed
- 1 Tbsp minced garlic
- 2 cups chicken broth
- 1 ½ tsp salt
- 1 tsp pepper
- 1 ½ tsp cumin
- 1 ½ tsp oregano
- 1 ½ tsp chili powder
- 1 lime juiced
Instructions
- Add all ingredients into a slow cooker and stir.
- Cook on LOW for 7 hours or HIGH for 5 hours.
- Once the chicken is cooked through, remove the chicken to a plate, shred, and set aside.
- The soup will be chunky from the cream cheese – whisk it well to incorporate it until smooth.
- Add the chicken back in, stir, and serve. Top with your favorite toppings.
Notes
- Store in fridge for 4 days.
- Freeze for up to 3 months.
- Reheat gently with splash of broth.
- Sub cream cheese with Greek yogurt or sour cream if preferred.
Nutrition
Calories: 505kcal | Carbohydrates: 50g | Protein: 32g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 96mg | Sodium: 1910mg | Potassium: 862mg | Fiber: 15g | Sugar: 4g | Vitamin A: 1074IU | Vitamin C: 19mg | Calcium: 248mg | Iron: 6mg
