Description
This creamy and flavor-packed White Chicken Chili is the ultimate comfort dish. Loaded with tender chicken, white beans, and just the right amount of spice, it’s a crowd-pleaser that’s perfect for any occasion. Easy to make in a slow cooker, it’s a guaranteed hit!
Ingredients
- 1 (14-ounce) can chicken broth
- 1 (10.5-ounce) can condensed cream of chicken soup
- 1 (4-ounce) can chopped green chile peppers
- 1 (1.25-ounce) package taco seasoning
- 1 ¼ pounds skinless, boneless chicken breasts
- 2 (15-ounce) cans great northern beans
- 1 (15-ounce) can white corn, drained
- ½ cup sour cream
- ½ cup shredded pepper Jack cheese (or to taste)
Instructions
- Layer the Ingredients:
- Place the chicken breasts at the bottom of your slow cooker.
- Add the great northern beans and drained white corn on top.
- Prepare the Broth Mixture:
- In a separate bowl, whisk together chicken broth, condensed cream of chicken soup, chopped green chiles, and taco seasoning until smooth.
- Pour the mixture over the ingredients in the slow cooker.
- Cook the Chili:
- Cover the slow cooker and set it to Low.
- Cook for 8–10 hours, or until the chicken is tender and fully cooked (internal temperature of 165°F or 74°C).
- Shred the Chicken:
- Remove the chicken and shred it using two forks or chop into bite-sized pieces.
- Return the shredded chicken to the slow cooker.
- Add Creamy Goodness:
- Stir in the sour cream and shredded pepper Jack cheese.
- Cover and cook on Low for an additional 3–5 minutes, or until the cheese melts and the chili is creamy.
Notes
- Custom Heat Level: Adjust the spice by using mild or spicy taco seasoning and green chiles.
- Cheese Swap: Use Monterey Jack or cheddar cheese for a milder flavor.
- Storage Tips: Refrigerate leftovers in an airtight container for up to 4 days, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 8–10 hours
- Category: Soup, Main Course
- Method: Slow Cooker
- Cuisine: American