White Chicken Chili for the Crockpot

 

 

Slow Cooker Creamy White Chicken Chili        Nancy Harrison

 

Ingredients

·       1 lb boneless skinless chicken breasts trimmed of excess fat

·       1 yellow onion diced

·       2 cloves garlic minced

·       24 oz. chicken broth (low sodium)

·       2 15oz cans great Northern beans drained and rinsed

·       2 4oz cans diced green chilis (I do one hot, one mild)

·       1 15oz can whole kernel corn drained

·       1 tsp salt

·       1/2 tsp black pepper

·       1 tsp cumin

·       3/4 tsp oregano

·       1/2 tsp chili powder

·       1/4 tsp cayenne pepper

·       small handful fresh cilantro chopped

·       4 oz reduced fat cream cheese softened

·       1/4 cup half and half

TOPPINGS:

·       sliced jalapenos

·       sliced avocados

·       dollop of sour cream

·       minced fresh cilantro

·       tortilla strips

·       shredded Monterey jack or Mexican cheese

 

Instructions:

Place chicken breasts in the bottom of the crock pot; add remainder of the recipe items, Cover and cook on high 4 hours; on low 6-8 hours or overnight. Remove the chicken breasts and shred the meat before returning it to the pot. Place 8 oz of cream cheese and 1 cup half and half in which you have dissolved approximately ½ cup cornstarch. Stir until cornstarch is incorporated in the soup. Cook on low until the cream cheese has melted. The soup should be thickened with the cornstarch and ready to serve.

Choose the toppings you want to include however it’s important to include at least tortilla strips, cilantro and avocado for their taste and texture. . . Enjoy!