This extra-cheesy white chicken chili is great for a cozy night in because it's not too spicy. You can make a hearty, satisfying meal with little work thanks to the slow cooker and the short time it takes to prepare. This chili is a family favorite because it has soft chicken, creamy beans, and gooey cheese.
Ingredients:
- 1 lb boneless, skinless chicken breasts, diced
- 2 15 oz cans white beans, drained and rinsed
- 1 15 oz can corn kernels, drained
- 1 4 oz can diced green chilies
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon oregano
- Salt and pepper to taste
- 2 cups shredded Monterey Jack cheese
- 1/2 cup heavy cream
- Chopped fresh cilantro, for garnish
- Sour cream, for serving optional
Instructions:
Put down green chilies, onion, garlic, cumin, chili powder, oregano, salt, and pepper in a slow cooker
Add diced chicken, white beans, corn, and cilantro
Turn the heat to low and cover
Cook for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is done and the flavors are well mixed
Shred Monterey Jack cheese and add heavy cream about 30 minutes before serving
Stir the mixture until the cheese melts and the chili is smooth
If you want, you can serve it hot with chopped cilantro and sour cream on top
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