White Bean Chicken Chili

White bean Chicken chili

White Chicken Chili

Noah Quezada RDN

Ingredients
  

  • 1 medium onion diced
  • 6 cloves garlic minced
  • 8  oz fire‑roasted diced green chiles mild, drained
  • 4  oz jalapeño peppers minced
  • 2 cups sweet white corn kernels
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • ½ tsp chili powder
  • ¼ tsp ground cayenne pepper
  • 1 tsp ground black pepper
  • 3 cups cannellini white kidney beans, no‑salt‑added, drained
  • 8  oz brick‑style cream cheese softened
  • 50  oz low‑sodium chicken broth
  • 48  oz boneless skinless chicken thighs ≈3 lb, trimmed
  • 2 cups great northern beans drained
  • 1100  g potatoes cubed (≈2.4 lb)

Instructions
 

  • Dice the onion, mince the garlic and jalapeños; drain and rinse the beans, and cube the boiled potatoes.
  • Add onion, garlic, jalapeños, corn, green chiles, cannellini beans, great northern beans, cumin, oregano, chili powder, cayenne, and black pepper to the crock pot.
  • Place the boneless skinless chicken thighs on top, then pour in the chicken broth until the ingredients are just submerged.
  • Cover and cook on LOW for 6–8 hours (or HIGH for 3–4 hours) until the chicken is very tender.
  • Transfer the chicken to a plate, shred with two forks, and return the meat to the slow cooker.
  • Stir in the cream cheese cubes and boiled potatoes; switch to HIGH and cook 15–30 minutes, stirring occasionally, until the cream cheese melts and the chili thickens.
  • Taste, adjust seasoning if needed, and serve hot with optional toppings like cilantro, lime wedges, avocado, or shredded cheese.