Description
A hearty and spicy Southern-style white chicken chili made easy in the slow cooker. Tender chicken, white beans, and green chilies come together with a blend of spices for a comforting and flavorful meal.
Ingredients
2 pounds boneless, skinless chicken breasts
1 medium yellow onion, diced
3 cloves garlic, minced
2 cans (15 ounces each) Great Northern beans, drained and rinsed
1 can (4 ounces) diced green chilies
2 cups low sodium chicken broth
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup frozen corn kernels
1/2 cup sour cream
1/2 cup shredded Monterey Jack cheese
2 tablespoons fresh cilantro, chopped
Juice of 1 lime
Instructions
Place the chicken breasts in the bottom of the slow cooker.
Add the diced onion, minced garlic, drained Great Northern beans, diced green chilies, and frozen corn on top of the chicken.
Pour the chicken broth over the ingredients in the slow cooker.
Sprinkle the cumin, oregano, chili powder, cayenne pepper, smoked paprika, salt, and black pepper evenly over the ingredients.
Cover and cook on low for 6 hours, or until the chicken is cooked through and tender.
Remove the chicken breasts from the slow cooker and shred them using two forks.
Return the shredded chicken to the slow cooker and stir to combine.
Stir in the sour cream and shredded Monterey Jack cheese until well incorporated and creamy.
Add the lime juice and chopped cilantro, stirring gently to combine.
Taste and adjust seasoning if necessary.
Serve hot, garnished with additional cilantro or cheese if desired.
- Prep Time: 15 minutes
- Cook Time: 6 hours