Slow cooker white chicken chili is the ultimate comfort food. It's jam-packed with tender bites of chicken and white beans in an ultra-creamy broth.
Equipment
slow cooker
Ingredients
2poundschicken thighsNote 1
1teaspoontable salt
1teaspoonblack pepper
1teaspoondried oregano
1tablespooncumin
¼teaspooncayenne pepper
1medium-sized oniondiced
2jalapenosdeseeded and diced
3garlic clovesminced
2(15 ounce) cans great northern white beansdrained
1(15 ounce) cancorndrained, Note 2
2(4 ounce) cangreen chiles
3cupschicken stock
1cupsour cream
4tablespoonscornstarch
juice from 1 lime
3tablespoonsfresh cilantrochopped
Instructions
To a 4 quart or larger slow cooker, add the chicken thighs, salt, pepper, oregano, cumin, cayenne pepper, onion, jalapenos, garlic, beans, corn, green chiles and chicken stock. Stir and cook on HIGH for 4 hours or LOW for 6 hours.
When the chicken is tender, remove and shred using two forks. Add back into the slow cooker.
In a small bowl, whisk together the sour cream and cornstarch. Stir into the slow cooker along with the juice from one lime. Cook on HIGH for another 30 minutes or until the chili has thickened slightly.
Stir in the fresh cilantro and serve, enjoy!
Notes
Note 1: Boneless skinless chicken breasts can be used in place of chicken thighs.Note 2: Frozen corn works great too!Storing Tips: - Store: Transfer leftover soup to an airtight container and store in the refrigerator for up to 3 days. - Freeze: White chicken chili is freezer-friendly! Transfer leftover soup to a freezer-safe container and freeze for up to 3 months. - Reheat: Thaw frozen soup in the refrigerator overnight, then reheat. Reheat on the stovetop over medium heat or in the microwave until hot.
* Disclaimer: All nutrition information are estimates only.