Crockpot White Chicken Chili
Creamy White Chicken Chili recipe with tender chicken, sweet corn, white beans, and chiles stewed in a rich broth. Crockpot, Instant Pot & Stove Top instructions included!
Servings: 8 cups
Calories: 392kcal
Equipment
- Mixer with Large Paddle
Ingredients
Chili
- 1 lb Chicken Breasts About 2 breasts raw
- 1 tablespoon Olive Oil
- ½ cup Yellow Onion diced
- 2 cloves Garlic minced
- 32 oz. Chicken Broth low sodium
- 30 oz Great Northern Beans 2 cans, drained and rinsed
- 8 oz diced green chiles mild or hot
- 15 oz Whole Kernel Corn Frozen or 1 can, drained
- 1 teaspoon Cumin
- ¾ teaspoon Oregano
- ½ teaspoon Chili Powder
- 1 teaspoon Black Pepper
- 1 teaspoon Salt
- 3 oz Neufchatel cheese (reduced fat cream cheese) cut into cubes
- ¼ cup Half and Half
- ¼ cup Chopped Fresh Cilantro optional
Topping Ideas
- tortilla strips, shredded cheese, jalapenos, avocado, cilantro, sour cream, hot sauce
Instructions
- In a 6 qt or larger slow cooker, add everything except the cream cheese and half & half. Stir together. Cook on low setting for about 8 hours.
- Pull the chicken out and shred it using forks or a stand mixer with paddle attachment.
- Return the shredded chicken back to the pot. Add the cilantro, cream cheese, and half & half stirring until well mixed. Serve with desired toppings.
- Serve with desired toppings.
Video
Notes
For Thicker Chili - This chili is thick and rich on it's own but if you want a thicker chili, the easiest way to is to puree ¾ cup of the beans in a food processor. It creates a creamier base without altering the flavor of the chili at all. You can also make a cornstarch slurry with 1 tablespoon cornstarch and 3 tablespoon cooked broth. Stir until no lumps and then stir slurry into the chili. It will thicken especially as it cools.
Stove Top Instructions
- For speed reasons, I recommend grilling the chicken or using rotisserie. Dump cooked, hot chicken breasts into a stand mixer with paddle attachment. Turn the mixer on low speed (2) and mix until the chicken is magically shredded! You can increase the speed after it gets most of the giant chunks. Alternatively, you can shred with two forks.
- To a large soup pot or dutch oven, add 1 tablespoon olive oil over medium heat. Add the diced onions and cook for 5-7 minutes or until translucent. Add garlic and cook for 1 minute or until fragrant but not burned.
- To the pot, add the shredded chicken, 32 oz. Chicken Broth, 30 oz Great Northern Beans, 8 oz green chiles, 15 oz Corn, 1 teaspoon Cumin, ¾ teaspoon Oregano, ½ teaspoon Chili Powder. Salt and pepper to taste. Bring to a simmer and let cook, about 15 minutes to allow flavors to meld.
- Stir in Neufchatel cheese (reduced fat cream cheese) and Half and Half until well mixed. Warm back to temperature if necessary.
- Add raw chicken breasts to the pressure cooker.
- Add in oil, onion, garlic, chicken broth, beans, green chiles, cilantro, corn, salt, black pepper, cumin, oregano, and chili powder. Stir.
- Cover with lid and seal, switch the valve to the "sealing" position and cook for 20 min on high pressure. Once it beeps done, let it naturally depressurize for 10 min then switch the valve to the "venting" position to completely release steam before opening the lid.
- Remove the chicken breasts and shred with 2 forks or a stand mixer. Return the chicken to the instant pot.
- Cut cream cheese into cubes and add both the cream cheese and half & half to the chili. Serve with desired toppings and Enjoy!
Nutrition
Serving: 2cups | Calories: 392kcal | Carbohydrates: 39g | Protein: 33.4g | Fat: 13.2g | Saturated Fat: 4.5g
