Creamy White Chicken Chili
White Chicken Chili is a splendidly rich soup with delicious filling creamy ingredients, that is both hearty and effortless to make.
Servings: 6
Calories:
Equipment
- Slow Cooker or Instant Pot
Ingredients
- 1 lb chicken breast
- 4 cups low- sodium chicken broth or unsalted
- 1 ½ cups navy beans or 15 oz can (drained & rinsed)
- 1 ½ cups fresh or frozen corn or 15 oz can (drained & rinsed)
- ½ cup salsa verde
- ¼ cup heavy whipping cream
- ½ cup fresh cilantro chopped
- 4 oz softened cream cheese cubes
- 2 tsp ground cumin
- ½ tsp chili powder
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- 1 medium onion chopped
- 4 garlic cloves minced
- 1 large jalapeño remove seed & chopped
Instructions
- Place the chicken breast in the slow cooker then add paprika, cumin, salt, pepper, chili, and salsa verde. Mix well. Add corn, onion, jalapeños, garlic, beans, and broth. Stir well. Cook on low for 6-7 hours or high for 3-4 hours.
- Remove the chicken from the slow cooker. Add cream cheese and heavy whipping cream. Shred the chicken, then return the meat to the cooker. Add cilantro, mix everything together and place the lid on. Cook on high for 15 minutes. Season with salt and pepper to taste.
- Garnish with cheese, sour cream, chopped cilantros, lime juice, jalapeños and/or sliced avocados.
Enjoy!
Video
Notes
Instant Pot:
1. Place the chicken breast in the IP then add paprika, cumin, salt, pepper, chili, and salsa verde. Mix well. Add corn, onion, jalapeños, garlic, beans, and broth.
2. Pressure cook on high for 12 minutes and natural release for 10 minutes (be careful when releasing the pressure from the cooker).
3. Remove the chicken from cooker. Add cream cheese and heavy whipping cream. Shred the chicken, then return the meat to the cooker. Add cilantro & mix everything together until cream cheese is fully melted. Season with salt and pepper to taste.
4. Garnish with cheese, sour cream, chopped cilantros, lime juice, jalapeños and/or sliced avocados.