A slow cooked white chicken chili fully loaded with flavor and finished off with cream cheese and a splash of half and half to make it nice and creamy.
INGREDIENTS
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- 1-½ lbs chicken breast, raw
- 2 15.5 ounce Great Northen Beans (about 3 cups) drained, but not rinsed
- 2 4 ounce cans cans diced mild green chiles
- 1-½ cups corn kernels (frozen or canned)
- 1-¾ cups chicken broth low sodium, if available
- 2 tsp cumin
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp chili powder
- 1 tsp kosher salt
- 1 tsp Lawry’s Seasoned Salt
- 1 tsp pepper
- ¼ tsp cayenne pepper more or less depending on level of spice preference
- 1/2 cup half and half
- 4 oz light cream cheese
Optional toppings
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- tortilla strips
- reduced fat shredded cheese
- chopped green onions
- chopped cilantro
- diced tomatoes
- a squeeze of 1/4 of a lime
INSTRUCTIONS
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In a slow cooker add chicken breast, beans, green chiles, corn, spices, and chicken broth. Cover and cook on low for 7-8 hours or high for 5 hours.
**Be sure not to add cream cheese or half and half in the beginning.**
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Remove chicken and shred. Stir back into the chili.
Stir in half and half and light cream cheese. Cook on high for 30 minutes.
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Top with tortilla strips, cheese, green onions, cilantro, tomatoes, and/or a squeeze of lime, if desired. Enjoy!