Creamy White Chicken Chili (CrockPot)
User Reviews
5
Creamy White Chicken Chili (CrockPot)
Description
The recipe calls for layering chicken, beans, broth, onions, chilies, tomatoes, corn, jalapeño, garlic, bouillon, and spices in a slow cooker and cooking long enough for the chicken to become tender and shreddable. After shredding, the chicken returns to the pot, and a smooth puree made from additional beans, cornstarch, cream cheese, cilantro, and cooking liquid is stirred in. Simmering further melds the flavors and thickens the chili.
The chili has a creamy consistency from the pureed beans and cream cheese melded with the heat of chilies and spices. It offers a comforting texture with tender chicken pieces and a slightly thickened broth.
It can be served topped with cheese, sour cream, tomatoes, avocado, tortilla chips, or fresh cilantro for additional texture and flavor contrast.
This recipe requires three cans of great northern beans in total and benefits from slow cooking to fully develop flavor and tenderness.
Ingredients
- 1 pound chicken breast boneless skinless
- 29 ounces great northern beans rinsed and drained*, 2 x 14.5 oz cans, canned
- 2 cups chicken broth reduced sodium
- 1 large yellow onion diced
- 8 ounces green chilies mild, diced
- 15 ounces diced tomatoes drained, 1 can, canned, petite
- 15 ounces creamed corn 1 can
- 1 jalapeño seeded and minced
- 4 cloves garlic minced
- 1 tablespoon chicken bouillon
- 2 teaspoons cumin
- 1 ½ teaspoon chili powder
- 1 teaspoon ancho chili powder
- 1 teaspoon salt
- ½ teaspoon smoked paprika
- ½ teaspoon oregano dried
Blender Ingredients (Add Later)
- 14 ½ ounces great northern beans rinsed and drained*, 1 can, canned
- 2 tablespoons cornstarch
- 4 ounces cream cheese softened, I use ⅓ less fat
- ¼ cup cilantro
Instructions
- Lightly spray slow cooker with nonstick cooking spray. Add chicken in an even layer followed by all remaining slow cooker ingredients. Give the top ingredients a stir to combine. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours or until chicken is tender enough to shred.
- Remove chicken to a cutting board, shred chicken and return chicken to slow cooker. Turn Slow Cooker to High (if it had been on Low).
- Add all Blender Ingredients to a blender, including ½ cup broth from the slow cooker (try to just scoop out broth). Blend until smooth. Add puree back to slow cooker and stir to combine. Cook on HIGH for 30 minutes.
- Season soup with salt, pepper, and hot sauce to taste. Top individual servings with desired toppings.
Notes
- A total of three 14.5-ounce cans of great northern beans are used, with some pureed and added later for creaminess.
- Top individual servings with optional garnishes like cheese, sour cream, tomatoes, avocado, tortilla chips, or cilantro as desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8-12 servings
Amount Per Serving
Calories 146 kcal
% Daily Value*
| Calories | 146 | 7% |
| Carbohydrates | 6g | 2% |
| Protein | 14g | 28% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 51mg | 17% |
| Sodium | 240mg | 10% |
| Potassium | 321mg | 7% |
| Sugar | 1g | 2% |
| Vitamin A | 460IU | 9% |
| Vitamin C | 5.7mg | 6% |
| Calcium | 30mg | 3% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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