Description
A creamy and flavorful white chicken chili made in a crock pot for effortless comfort food.
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts
- 2 cans (15 oz each) white kidney 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 tablespoon ground cumin
- 1 tablespoon chili powder
- Salt and pepper to taste
- 1 cup sour cream
- 1 cup shredded cheese (cheddar or Monterey Jack)
- Chopped cilantro for garnish
Instructions
- Place the chicken breasts in the bottom of the crock pot.
- Add the white beans, corn, diced onion, minced garlic, chicken broth, green chilies, cumin, chili powder, salt, and pepper.
- Stir to combine all ingredients.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Shred the chicken with two forks and stir back into the chili.
- Stir in the sour cream and half of the cheese until creamy.
- Serve hot, garnished with cilantro and the remaining cheese.
Notes
For a lower calorie version, consider using Greek yogurt instead of sour cream. Feel free to use different beans or add veggies for a variation.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 34g
- Cholesterol: 70mg