This lovely creamy white chicken chili features tender pieces of chicken, white beans, green chilies and cream cheese and really just tastes amazing. Garnish your bowls with tortilla strips, avocado, cilantro or whatever your favorite toppings are!
Prep Time10 minutesmins
Cook Time3 hourshrs
Total Time3 hourshrs10 minutesmins
Course: Soups, Stews and Chili
Cuisine: American
Keyword: Beans, Chicken, Chili, Crock-Pot Chili Recipes, Winter
8OuncesCream CheeseCubed And Softened To Room Temperature
Kosher Salt And Freshly Ground Black PepperTo Taste
Instructions
Add the chicken, beans, chicken broth, corn, enchilada sauce, green chilies, cilantro, chili powder, cumin, oregano and paprika to the insert of a 6 quart or larger slow cooker and stir to combine.
Cover and cook on LOW for 5 to 7 hours or on HIGH for 3 to 5 hours.
Remove the pieces of chicken from the slow cooker and place on a plate. Shred the chicken meat with two forks.
Add the softened cream cheese and whisk until the cheese is melted and distributed to the chili.
Add the shredded chicken back into the slow cooker and stir to combine.
Taste chili and season with salt and pepper to taste.
Ladle soup into bowls, top with your favorite chili toppings (see note) and enjoy!
Notes
Chili Topping Ideas: Sliced or diced avocado, fresh chopped cilantro, sour cream, shredded cheddar or Monterey jack cheese, tortilla strips, fresh lime juice and sliced or diced jalapeno peppers.