Slow Cooker White Chicken Chili
Rich, hearty, and delicious, this slow cooker white chicken chili is the kind of dinner you'll linger over thanks to your trusty crockpot.
Foto: Barefeet In The KitchenIngredients
- 2 pounds boneless skinless chicken breasts
- 1 medium onion (chopped into ½" pieces)
- 4 cloves garlic (minced)
- 30 ounces canned great northern beans (or (2) 15-oz cans)
- 24 ounces chicken broth
- 8 ounces chopped green chile (about 1 cup, adjust for additional heat)
- 1 teaspoon cumin
- 1 teaspoon oregano
- ½ teaspoon freshly ground black pepper
- ¼ -½ teaspoon cayenne pepper (adjust for additional heat)
- 1 teaspoon kosher salt (adjust to taste)
- 1 cup sour cream
- ½ cup heavy cream
- fresh limes (cut into wedges)
- shredded cheese
- sour cream
- hot sauce
- sliced avocados
- chopped fresh cilantro
- small tortilla strips
Steps
Combine the chicken, onion, garlic, beans, chicken broth, green chile, cumin, oregano, black pepper, cayenne pepper, and salt in the crockpot. Cover with a lid and cook on LOW heat for 7-8 hours.
When the chicken is tender enough to pull apart, shred it gently, leaving plenty of bite-size pieces. Stir to mix the chicken throughout the soup.
In a separate bowl or large glass measuring cup, whisk together the sour cream and heavy cream until smooth and then pour over the mixture in the crock-pot. Stir to combine and cook on low for another half hour or so, until the soup is warm throughout.
Taste the soup and adjust the salt as desired. Serve with a squeeze of lime and the toppings of your choice.
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