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This smooth, hearty white chicken chili bubbles away in your slow cooker without much work, making a thick, tasty meal that's ideal for chilly nights. The mix of soft chicken, beans, and green chilies blends into a smooth broth that'll warm you right up.
I stumbled on this dish during an icy winter when we needed something hot but different from our normal soup lineup. These days my family asks for it almost every week from autumn through spring, and it tastes even better when you eat the leftovers.
Ingredients
- Boneless skinless chicken breasts: your main protein that cooks down super soft and pulls apart easily
- Yellow onion and garlic: building blocks that give the dish its deep taste
- Chicken broth: grab low sodium so you can control how salty it gets
- Great Northern beans: these soft beans soak up all the good flavors while making everything creamier
- Diced green chilies: they bring that southwest taste without making it too hot
- Corn: brings sweetness and some nice color and crunch
- Spices: cumin, oregano, chili powder, and cayenne work together for layers of warmth
- Fresh cilantro: cuts through the richness with its zippy flavor
- Cream cheese and half and half: the magic behind that velvety smooth texture
Step-by-Step Instructions
- Start With Chicken:
- Put your chicken at the bottom of the slow cooker and dust it with all the spices. This way, the meat soaks up tons of flavor as it cooks.
- Pile Everything Else In:
- Toss in onion, garlic, beans, green chilies, corn, chicken broth, and cilantro. Stir things around gently so you don't mess up the chicken too much.
- Let It Cook:
- Cover and let it go on LOW for 8 hours or HIGH for 3 to 4 hours. This slow method blends all the tastes together and makes the chicken soft enough to pull apart.
- Pull The Chicken:
- Take out the chicken, put it in a bowl and use two forks to tear it into shreds by pulling in opposite ways. Mix the shredded meat back into your pot.
- Make It Creamy:
- Drop in soft cream cheese and half and half. Cover again and cook on HIGH for 15 minutes, letting the dairy melt into the liquid for that creamy goodness.
- Smooth It Out:
- For extra smoothness, mix some soft cream cheese with a few spoonfuls of hot chili in a side bowl until smooth, then pour it back in. This stops those annoying cream cheese lumps.
- Dress It Up:
- Scoop into bowls and top with stuff like avocado, jalapeños, sour cream, fresh cilantro, tortilla strips, or cheese. These toppings add crunch and let everyone make it their own.
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The green chilies make this dish special for me. I mix one can of hot with one can of mild to get it just right. At my house, we love putting out all the toppings so everyone can fix their bowl exactly how they want it, which makes dinner fun and tasty at the same time.
Make Ahead and Storage
This chili gets better after it sits a while as the flavors mix more. You can cook it up to two days before you plan to eat it. Just keep it in the fridge in a sealed container. When you warm it up, add a bit of chicken broth if it's gotten too thick. If you need to keep it longer, freeze portions in freezer containers for up to three months. Let it thaw in the fridge overnight then warm it slowly on the stove.
Dietary Adaptations
You can tweak this dish for many different diets. If you can't do dairy, try coconut cream instead of cream cheese and half and half. Don't eat meat? Skip the chicken, use veggie broth and throw in more beans or some fake chicken. It's naturally gluten-free, but double-check your broth and toppings. Watching your weight? Go with fat-free cream cheese and milk instead of half and half and you'll still get most of that creaminess.
Serving Suggestions
This white chicken chili tastes great by itself, but it's even better with cornbread or warm flour tortillas for dipping. For a full meal, add a basic side salad with lime dressing to match the southwest flavors. When you have friends over, set up different toppings in small bowls so everyone can dress up their own serving. This makes mealtime more fun and lets everyone get exactly what they like.
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Cultural Context
White chicken chili is a newer American take on regular red chili, giving you a lighter but still filling option. It caught on in the southwest US back in the 1980s but now people love it all across the country. Unlike the tomato-heavy original, white chili uses green chilies, cream, and white beans for its special taste. This version mixes authentic southwest flavors with easy cooking methods, so anyone can make it at home without much fuss.
Common Questions
- → Can I swap in different beans?
Absolutely, you can use cannellini or navy beans instead of great Northern beans if that's what you have on hand.
- → How can I make it hotter?
For more kick, throw in extra cayenne or go with hot green chiles instead of mild ones.
- → What's the best way to make it thicker?
Mix some cornstarch (about 1 tablespoon) with a few spoonfuls of cold broth or milk, stir it into the pot, and let it cook until it gets thicker.
- → Is it possible to make this on the stove?
You can definitely cook everything together in a big pot for about 30-40 minutes, pull the chicken apart, and then mix in your creamy stuff.
- → What should I put on top?
Try fresh jalapeño slices, chunks of avocado, a dollop of sour cream, some crunchy tortilla strips, chopped cilantro, or a handful of shredded cheese.