Description
A hearty and healthy dish for any occasion.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 onion, diced
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 can (4 oz) diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1 cup heavy cream
- 1/2 cup sour cream
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- In a slow cooker, add the chicken breasts, white beans, corn, diced onion, minced garlic, chicken broth, diced green chilies, cumin, chili powder, paprika, salt, and pepper. Stir to combine all the ingredients well.
- Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
- Once cooked, remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken back to the slow cooker and stir to combine.
- Add the heavy cream and sour cream to the chili, stirring until well mixed. Allow it to heat through for an additional 15-20 minutes on low.
- Ladle the creamy white chicken chili into bowls, garnish with fresh cilantro, and serve with lime wedges on the side.
Notes
- Adjust seasoning to taste.
- Can be served with tortilla chips or bread.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours (low) or 3-4 hours (high)
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 100mg