Creamy White Chicken Chili Recipe (Easy in a Crockpot!)

Ingredients

  • 1 1/2 lbs boneless skinless chicken breast (about 3 breasts)
  • 1 small white onion (200 g), chopped
  • 1 tbsp minced garlic
  • 2 tsp cumin
  • 1 tsp oregano
  • 1/2 tsp onion powder
  • 1/2 tsp paprika
  • 1/2 tsp chili powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 (4 oz) can diced green chiles
  • 1 (10 oz) can green enchilada sauce
  • 1 (15.5 oz) can cannellini beans, rinsed and drained
  • 1 (15 oz) can whole kernel corn, drained
  • 3 cups chicken broth (720 ml)
  • 4 oz reduced fat cream cheese, at room temperature
  • 3 oz (about 1 cup) Monterey jack cheese, freshly grated

Optional Toppings: fresh limes, cilantro, green onion, sour cream or plain Greek yogurt.

Instructions

  1. Add all ingredients from chicken to chicken broth to a crockpot/slow cooker.
  2. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
  3. Remove cooked chicken and place it in a separate bowl.
  4. Shred the chicken with a hand mixer or two forks and add it back to the soup.
  5. Add the cream cheese and shredded Monterey Jack cheese and stir until smooth.
  6. Taste the chili and add any more salt to taste.
  7. Serve with your favorite toppings and enjoy!