White Chicken Chili
A creamy, hearty chili packed with shredded chicken, beans, and green chilies—perfect for cozy nights and meal prep!
Equipment
- - Dutch oven or slow cooker
- Sharp knife
- Ladle
- Mixing spoon
Ingredients
- - 2 lbs chicken breast
- - 1 large onion finely diced
- - 1 jalapeño diced (seeds removed for less spice)
- - 2 tsp chili powder
- - 2 tsp cumin
- - ¼ tsp garlic powder
- - 1 tsp Mexican oregano optional
- - 2 tsp salt
- - 1 tsp black pepper
- - 4 cups chicken broth
- - 2 4-oz cans diced green chilies
- - 2 15-oz cans white beans, drained
- - 1 8-oz cream cheese, softened
- - ½ cup chopped cilantro
- ### Toppings Optional
- - Shredded cheese
- - Avocado
- - Sour cream or crema
- - Tortilla strips
Instructions
- **Stovetop:**
- In a large pot, sauté onion and jalapeño for 8 mins.
- Add spices, broth, green chilies, beans, chicken, cilantro, and cream cheese.
- Simmer 20 mins until creamy and hot. Serve with toppings.
- **Slow Cooker:**
- Add chicken, onion, jalapeño, broth, and spices. Cook on low 5–6 hrs.
- Shred chicken, add remaining ingredients. Cook 1 hr more.
- Serve warm with toppings.
Notes
- Use rotisserie chicken to save time
- Add extra broth for a thinner texture
- Spice level adjustable to taste
- Add extra broth for a thinner texture
- Spice level adjustable to taste