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Slow Cooker White Chicken Chili

Creamy white chicken chili with shredded chicken, white beans, corn, green chiles, cheese, sour cream, avocado, cilantro, scallions, and tortilla chips served in a cream-colored Dutch oven on a bright white marble-style surface, showing a thick homemade texture.
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Slow Cooker White Chicken Chili is a creamy, cozy chicken chili made with white beans, green chilies, corn, tender shredded chicken, and warm spices. It cooks mostly hands off in the crock pot, then gets finished with sour cream for a smooth, hearty bowl that is great with tortilla chips, avocado, cilantro, and cheese.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 small yellow onion, chopped
  • 2 cloves garlic, finely minced
  • 2 ½ cups low sodium chicken broth
  • 2 cans diced green chilies, 4 ounces each
  • 1 ½ teaspoons ground cumin
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon dried oregano
  • ½ teaspoon paprika
  • Juice from ½ small lime
  • Salt and freshly ground black pepper, to taste
  • 2 cans great northern beans, 15 ounces each, drained and rinsed
  • 1 cup sour cream
  • 1 cup frozen or fresh corn
  • 2 raw chicken breasts

Topping Suggestions

  • Fresh cilantro
  • Shredded cheese
  • Tortilla chips
  • Green onions
  • Avocado

Instructions

  1. Cook the onion: Heat olive oil in a large 5 to 6 quart pot over medium high heat. Add the onion and cook for 3 to 5 mins, until softened, then stir in the garlic and cook for 30 seconds.
  2. Build the broth: Add chicken broth, green chilies, cumin, cayenne, paprika, oregano, lime juice, salt, and pepper. Stir until the spices are evenly mixed into the broth.
  3. Prepare the beans: Drain and rinse the beans. Scoop out a big ladleful of beans and blend them with a splash of broth from the pot until smooth.
  4. Simmer the chili: Add the pureed beans, remaining whole beans, and corn to the pot. Bring to a simmer and cook uncovered for 15 to 30 mins, until slightly thickened.
  5. Finish creamy: Remove the pot from the heat, then stir in the sour cream and cooked shredded chicken until the chili is creamy and the chicken is warmed through.
  6. Serve with toppings: Ladle into bowls and top with cilantro, shredded cheese, tortilla chips, green onions, and avocado.

Notes

  • Use 1 can of green chilies instead of 2, or leave out the cayenne, for a milder chili.
  • Plain Greek yogurt can replace the sour cream.
  • Any small white beans will work, and pinto beans can be used in a pinch.
  • Store leftovers in the refrigerator for 3 to 4 days and reheat gently on the stovetop or in the microwave.
  • For freezing, freeze before adding sour cream and cooked chicken for the best texture.

Nutrition

Keywords: white chicken chili

Find it online: https://cozyhomeplate.com/slow-cooker-white-chicken-chili/