Description
A creamy, protein-packed white chicken chili made with shredded chicken, white beans, mild chilies, and golden corn. This Tex-Mex inspired stew offers a velvety texture from cream cheese and a balanced blend of cumin, garlic, and onion for a comforting, hands-off meal.
Ingredients
2 large boneless skinless chicken breasts
2 cans (15 oz) white beans, drained and rinsed
1 medium yellow onion, finely diced
2 cans (4 oz) green chilies
4 cups low-sodium chicken broth
1 tsp ground cumin
1 tsp garlic powder
4 oz cream cheese, softened
1 cup frozen golden sweet corn
1/2 tsp salt
Fresh cilantro or lime wedges for garnish
Instructions
Place chicken breasts in the bottom of a slow cooker.
Layer onion, green chilies, white beans, and chicken broth on top.
Sprinkle cumin, garlic powder, and salt over the mixture.
Cover and cook on low for 6-7 hours.
Once done, shred the chicken using two forks.
Stir in cream cheese until melted and golden corn until heated through (5-10 minutes before serving).
Season to taste and garnish with cilantro or lime.
Notes
Substitute white beans with navy or kidney beans if preferred.
For a dairy-free version, omit cream cheese or use plant-based alternative.
Store leftovers in the refrigerator for up to 3 days.
No pork, bacon, ham, or alcohol used in this recipe.
- Prep Time: 15
- Cook Time: 360
- Category: Slow Cooker & One-Pot Dinner Recipes
- Method: Slow Cooking
- Cuisine: American-Tex-Mex
Nutrition
- Serving Size: 1 bowl (220g)
- Calories: 320
- Sugar: 4g
- Sodium: 540mg
- Fat: 10g
- Saturated Fat: 4g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 65mg