Description
Dive into the creamy, flavorful goodness of Award-Winning White Chicken Chili. Packed with tender chicken, hearty beans, and zesty spices, this comforting dish is perfect for busy weeknights or a cozy gathering with friends and family. Ready your slow cooker and enjoy a bowl of warmth that’s easy to make and impossible to resist.
Ingredients
-
- 1 (14-ounce) can chicken broth
- 1 (10.5-ounce) can condensed cream of chicken soup
- 1 (4-ounce) can chopped green chile peppers
- 1 (1.25-ounce) package taco seasoning
- 1 ¼ pounds skinless, boneless chicken breast
- 2 (15-ounce) cans great northern beans
- 1 (15-ounce) can white corn, drained
- ½ cup sour cream
- ½ cup shredded pepper Jack cheese, or to taste
Instructions
- Prepare Your Ingredients: Gather all ingredients. Drain the white corn and keep your spices and cans within reach to ensure a smooth cooking process.
- Layer the Slow Cooker: Start by layering the chicken breasts at the bottom of your slow cooker. Add the great northern beans and white corn on top, creating a solid base for the chili.
- Mix the Sauce: In a bowl, whisk together the chicken broth, condensed cream of chicken soup, chopped green chile peppers, and taco seasoning. Pour this flavorful mixture over the ingredients in the slow cooker.
- Slow Cook to Perfection: Cover the slow cooker and set it to Low. Cook for 8 to 10 hours, or until the chicken is tender and fully cooked. An instant-read thermometer should read at least 165°F (74°C).
- Shred the Chicken: Remove the chicken breasts from the slow cooker and transfer them to a cutting board. Use two forks to shred the chicken into bite-sized pieces, then return it to the slow cooker.
- Add the Final Touches: Stir in the sour cream and shredded pepper Jack cheese. Cover and cook for an additional 3 to 5 minutes, or until the cheese has melted into the chili.
- Serve and Enjoy: Ladle the chili into bowls and garnish with your favorite toppings, such as chopped cilantro, diced avocado, or extra cheese. Serve with tortilla chips or warm cornbread for a complete meal.
Notes
-
- Customization: Add diced jalapeños for extra spice or top with crispy tortilla strips for texture.
- Storage: Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.
- Freezing: Freeze for up to 3 months in freezer-safe containers. Thaw overnight in the fridge before reheating.
- Prep Time: 15 minutes
- Cook Time: 8-10 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American