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Creamy Crockpot White Chicken Chili with Cannellini Beans

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This creamy white chicken chili is a soul-warming, set-it-and-forget-it meal that combines tender chicken, cannellini beans, and a luscious, velvety broth without heavy cream. Perfect for potlucks, sick-day dinners, or any evening when you need a comforting bowl of goodness.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts (about 3 medium breasts)
  • 2 cans (15 ounces each) cannellini beans, drained and rinsed
  • 1 can (15 ounces) white corn, drained
  • 1 can (4 ounces) diced green chiles
  • 4 cups low-sodium chicken broth
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste (start with 1 teaspoon salt and 1/2 teaspoon pepper)
  • 1 cup reserved cannellini beans (from one of the cans)
  • 1/2 cup chicken broth (from the 4 cups above)
  • 4 ounces cream cheese, softened and cut into cubes
  • 1/2 cup sour cream
  • Juice of 1 lime (about 2 tablespoons)
  • Fresh cilantro, chopped (for topping)
  • Shredded Monterey Jack cheese (for topping)
  • Diced avocado (for topping)
  • Tortilla chips or strips (for topping)
  • Sliced jalapeño (for topping)
  • Lime wedges (for topping)

Instructions

  1. Prep your ingredients: Dice the onion, mince the garlic, drain and rinse the cannellini beans, and drain the corn. Set the cream cheese on the counter to soften.
  2. Build the flavor base: Place the diced onion and minced garlic in the bottom of your crockpot. Add the drained corn, diced green chiles, and the spices—cumin, oregano, chili powder, smoked paprika, salt, and pepper. Stir to coat the vegetables in the spices.
  3. Add the chicken and broth: Nestle the chicken breasts on top of the vegetable mixture. Pour the 4 cups of chicken broth around the chicken, not directly over it.
  4. Reserve beans for blending: Scoop out 1 cup of the rinsed cannellini beans and set aside. Add the remaining beans to the crockpot and stir gently.
  5. Slow cook: Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours, until the chicken shreds easily and reaches an internal temperature of 165°F.
  6. Make the creamy bean mixture: About 15 minutes before serving, combine the reserved cup of cannellini beans with 1/2 cup of the hot broth from the crockpot in a blender. Blend until completely smooth (about 30 seconds).
  7. Shred the chicken: Remove the chicken breasts from the crockpot to a cutting board. Use two forks to shred the meat.
  8. Finish the chili: Return the shredded chicken to the crockpot. Add the blended bean mixture, the softened cream cheese (cut into cubes), and the sour cream. Stir gently until the cream cheese is fully melted and incorporated.
  9. Add the finishing touches: Squeeze in the lime juice and stir. Taste and adjust seasoning. Let cook for another 5-10 minutes on LOW.
  10. Serve and enjoy: Ladle into bowls and top with your favorite garnishes.

Notes

Don’t skip the bean-blending step for creaminess. Let cream cheese come to room temperature before adding to prevent curdling. If chili is too thin, leave lid off for 15-20 minutes. If too thick, add a splash of broth. Chili tastes even better the next day.

Nutrition

Keywords: white chicken chili, crockpot chili, creamy chili, cannellini beans, slow cooker, comfort food, easy dinner

Find it online: https://ariaappetite.com/creamy-crockpot-white-chicken-chili-with-cannellini-beans/