Slow Cooker White Chicken Chili
I'm starting to sound like a broken record here, but the only thing I feel like eating these days when it's cold and rainy is soup. Rain for days = soup for days!
So in keeping with my theme of whipping up a weekly soup, I wanted to try something new-ish with a white chicken chili. Cole and I are huge fans of Mexican food and Mexican-adjacent foods, one of those adjacent foods being white chicken chili.
White chicken chili is something I make so often I can honestly never remember how I made it last! Sometimes I go the slow cooker route, sometimes I go the stove-top route with rotisserie chicken to make a speedy meal. But honestly? I think this here recipe may be the most beloved, most delicious white chicken chili recipes I’ve ever mustered.
What I like about this recipe is that you can make it to your liking and it will all taste great. If you're feeling like adding a bit more spice, don't be shy with the cayenne! You could even add a couple of chopped chipotle peppers in adobe sauce if you really want to get crazy. Adding the cream cheese at the end is also totally optional (but highly recommended!) Also highly recommended is making some cornbread and dunking it in your chili or using it as a chili crouton, if you will. Like a big bowl of Tex Mex love, it’s not only super easy to throw together but it’s great for a crowd.
Slow Cooker White Chicken Chili
Ingredients
1 pound boneless skinless chicken breasts
1 tablespoon salt
2 teaspoons chili powder
1 teaspoon onion powder
1 teaspoon cumin
1 teaspoon garlic powder
1/2 teaspoon cayenne
1 cup salsa, I use the Fronterra chipotle salsa. The best!
6 cups chicken broth
1 can corn
1 can diced green chiles
1 can fire roasted tomatoes
2 cans black beans, drained and rinsed
1 package cream cheese
Place chicken breasts in the bottom of a crockpot and season with salt, chili powder, onion powder, cumin, garlic powder and cayenne. Use your hands to evenly distribute spice mixture over chicken breasts. Top with salsa and chicken broth. Cook on low for 6-8 hours.
Shred chicken directly in crockpot. Add beans, chiles, tomatoes and corn and cook for another 1-2 hours on low. Stir in cream cheese and evenly distribute before serving in bowls with cheese and/or cornbread.
