Nov 05
White Chicken Chili (Crockpot)2 Comments

When the school year starts, I usually plan a crockpot meal on Mondays. It is a nice way to start off the week and I am able to go to Zumba without worrying about dinner plans. I absolutely love chili, you may notice that I have quite a few recipes already on the blog. The one thing that was lacking on the blog was a good white chicken chili recipe. Now the original version of this called for making this on the stovetop, which you can still do, just mix everything up and heat through for about 20 minutes–this version you would need cooked and shredded chicken.

It was easy to change over to a crockpot recipe and even easier to eat. It was really, really delicious. Warm, comforting, a little bit spicy, and really hit the spot. We enjoyed scooping up the chili with some blue corn tortilla chips. The flavors were reminiscent of that of the infamous Crockpot Chicken Enchilada Soup. When I brought the leftovers into work, many of my coworkers who love that soup were excited to ask when this chili would brace the blog. No more waiting is necessary, so fire up your crockpot for some of this amazing white chicken chili. I know when Mondays come around, it will be a nice way to get rid of the Monday blues.

White Chicken Chili
Ingredients:
2 chicken breasts
½ cup low sodium chicken broth
1 can of kidney beans, drained and rinsed
1 can of black beans, drained and rinsed
1 can of white northern beans, drained and rinsed
1 undrained can of mild rotel
1 undrained can of sweet corn kernels
1 minced clove of garlic
½ teaspoon salt
½ teaspoon pepper
2 teaspoons onion powder
1 ½ teaspoons cumin
1 tablespoon hot Mexican chili powder or regular chili powder
12 oz reduced fat cream cheese (a block and a half)

What you’ll do:

In a crockpot, combine chicken broth, drained beans, tomatoes, corn, garlic and seasonings. Place the chicken breasts on top of the mixture. Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours. After cooking time is up, remove chicken and cut or shred into bite-sized pieces. Return to the chili and mix thoroughly. Add in the blocks of cream cheese and mix gently, cook or keep on warm for about 20 more minutes. Cream cheese should melt, mix thoroughly and enjoy!

Source: Jenna’s Journey

 

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2 Responses to White Chicken Chili (Crockpot)

  1. terri g says:

    Have been looking for a good white chicken chili! Cant wait to try this! Love cooking in the crock pot!

  2. Pam R M says:

    This chili is SO good, and easy, for someone on the go. I par boiled the chicken for 20 minutes before adding to the crock pot to satisfy my own ideas about uncooked chicken. It was a hit with my sister and husband. I did add some chipotle chili powder and regular chili powder, half and half. THANKS for a great recipe!
    prm

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