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Creamy White Chicken Chili

A quick, creamy, and comforting chili perfect for family dinners with easy cleanup and delicious flavor.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken breasts
  • 1 can (15 oz) white beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 can (10 oz) diced tomatoes with green chilies
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 cups chicken broth
Seasonings
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup heavy cream
Optional Toppings
  • to taste shredded cheese For serving
  • to taste sour cream For serving
  • to taste chopped cilantro For serving
  • to taste avocado For serving

Method
 

Preparation
  1. In a crockpot, combine the chicken, white beans, corn, diced tomatoes, onion, garlic, chicken broth, cumin, chili powder, salt, and black pepper.
  2. Cover and cook on low for 6-8 hours or on high for 4-5 hours.
  3. About 30 minutes before serving, shred the cooked chicken in the pot and stir in the heavy cream.
  4. Serve hot, topped with your choice of shredded cheese, sour cream, cilantro, or avocado.

Notes

For extra flavor, consider toasting the garlic before adding it to the crockpot. Adjust the chili powder to your taste and add additional veggies if desired. Leftovers can be stored in the fridge for 3-4 days or frozen for up to 3 months. Reheat gently, adding a splash of broth or cream if necessary.