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Cozy Crockpot White Chicken Chili with Cream Cheese

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This creamy, comforting white chicken chili is made effortlessly in the slow cooker with tender chicken, white beans, corn, and a velvety cream cheese broth. It’s the perfect cozy meal for cold days, packed with flavor and easy to customize.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts or thighs
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 2 cans (15 ounces each) white beans, drained and rinsed (cannellini or great northern)
  • 1 can (15 ounces) sweet corn, drained (or 1.5 cups frozen corn)
  • 2 cans (4 ounces each) diced green chiles (mild or medium)
  • 4 cups low-sodium chicken broth
  • 8 ounces cream cheese, softened and cut into cubes
  • 1/2 cup heavy cream or half-and-half (optional)
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano (Mexican oregano preferred)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder (ancho chili powder preferred)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • Fresh cilantro, chopped (for garnish)
  • Diced avocado (for garnish)
  • Shredded Monterey Jack cheese (for garnish)
  • Tortilla chips or strips (for garnish)
  • Lime wedges (for garnish)
  • Sour cream or Greek yogurt (for garnish)

Instructions

  1. Prep your ingredients (10 minutes): Dice the onion, mince the garlic, drain and rinse the beans, and drain the corn. Cut the cream cheese into cubes so it melts more evenly later.
  2. Layer the ingredients in the crockpot (5 minutes): Place the chicken at the bottom of the slow cooker. Scatter the diced onion and minced garlic over the chicken. Add the drained beans, corn, and diced green chiles on top.
  3. Add the seasonings and broth (2 minutes): In a small bowl, mix together the cumin, oregano, smoked paprika, chili powder, garlic powder, onion powder, salt, and pepper. Sprinkle this spice mixture evenly over the ingredients. Pour the chicken broth around the edges.
  4. Cook on low for 6-7 hours or high for 3-4 hours, until the chicken is fork-tender and easily shreddable.
  5. Shred the chicken (5 minutes): Remove the chicken pieces to a cutting board. Shred into bite-sized chunks. Return the shredded chicken to the pot.
  6. Add the cream cheese (1 minute): Drop the cubed cream cheese into the hot chili. Stir gently. Cover and cook for another 30-45 minutes on low, until the cream cheese is fully melted and incorporated.
  7. Stir in the heavy cream (if using) and adjust seasonings (2 minutes): Pour in the heavy cream or half-and-half. Stir until the chili is uniformly creamy. Taste and adjust salt, pepper, or heat as desired.
  8. Serve and garnish (5 minutes): Ladle the chili into bowls. Top with fresh cilantro, diced avocado, shredded cheese, tortilla chips, a squeeze of lime, and a dollop of sour cream.

Notes

For best texture, add cream cheese during the last hour of cooking. Full-fat cream cheese yields the creamiest result. If chili is too thick, add extra broth; if too thin, cook uncovered to reduce. Leftovers keep for up to 4 days in the refrigerator and freeze well for up to 3 months.

Nutrition

Keywords: white chicken chili, crockpot chili, cream cheese chili, slow cooker chili, chicken chili, comfort food, winter recipe

Find it online: https://ariaappetite.com/cozy-crockpot-white-chicken-chili-with-cream-cheese/