White Chicken Chili
Creamy, cozy White Chicken Chili, with just enough kick to remind you who’s boss. It’s perfect for those nights when the fireplace is crackling and you want something warm and just a little feisty.
White Chicken Chili
1- pound- boneless skinless chicken breast
1 yellow onion diced
1- tsp minced garlic
24- oz low sodium chicken broth
2- 15 oz cans great northern beans, drained and rinsed
2-4 oz cans diced green chilies
1-15 oz can fire roasted corn, drained
1-tsp salt
1-tsp pepper
1- tsp cumin
1/2- tsp chili powder
1/2- tsp dried oregano
Small handful of cilantro, chopped
1/2-c evaporated milk
Toppings: shredded cheese, chopped cilantro, dollop of sour cream, squeeze of lime, sliced jalapeños, or sliced avocados.
Add chicken breasts to the bottom of the slow cooker, too with salt, pepper, cumin, chili powder and oregano.
Top with diced onion, garlic, beans, green chilies, corn, chicken broth and cilantro. Stir.
Cover and cook on low 6-8 hours or on high 3-4 hours.
Remove chicken and place in a large bowl and shred with two forks.
Add evaporated milk to slow cooker and stir. Add the shredded chicken back into slow cooker and stir and replace lid until ready to serve.
When ready to serve, ladle some chili into a bowl and add the toppings of your choice. I love to serve this chili with some corn chips on the side. Enjoy!!