Crock Pot White Chicken Chili
This Crock Pot White Chicken Chili is loaded with chicken, corn, beans, and even a splash of beer. Hearty yet nutritious, it's simple to make and just plain tasty!
Servings: 6
Ingredients
- 1 pound boneless skinless chicken breasts
- 4 cups chicken broth
- 1 cup Dos Equis beer
- 1 large yellow onion diced
- 3 cloves garlic minced
- 2 cans (15-ounces, each) Great Northern Beans drained and rinsed well
- 1 can (4.5 ounces) green chilies
- 1 cup canned sweet corn kernels drained and rinsed
- 2 teaspoons ground cumin
- 1½ teaspoons salt or to taste
- ¾ teaspoon freshly ground black pepper or to taste
- ¾ teaspoon chili powder or to taste
- ½ teaspoon smoked paprika or to taste
- lime wedges for serving
- 1 avocado sliced or diced, for garnish
- jalapenos slices for garnish, optional
- sour cream for garnish, optional
- chopped fresh cilantro for garnish
Instructions
- Arrange the chicken on the bottom of your slow cooker. Add chicken broth, beer, onion, garlic, beans, green chilies, and corn. Stir in cumin, salt, pepper, chili powder, and paprika.
- Cover and cook for 3.5 to 4 hours on HIGH, or until chicken is thoroughly cooked. Or cook on LOW for 5 to 6 hours or until the chicken is done.
- Remove the chicken breasts from the pot and transfer them to a cutting board; let cool for a few minutes, then shred the chicken and set it aside.
- Transfer about 1 cup of the soup into a blender and process until blended; stir it back into the soup until thoroughly combined.
- Stir the shredded chicken back into the soup. Taste the chili for salt and pepper and adjust accordingly.
- Ladle the white chicken chili into bowls; serve with lime wedges and garnish with avocado, jalapeno slices, sour cream, and cilantro.
Notes
- Taste and Adjust: Always taste and adjust seasonings as needed, especially with salt.
- Spice Level: Adjust the heat by using milder or hotter green chilies. Add cayenne pepper for a bit more heat.
- Alternate Proteins: Consider using chicken thighs instead of breasts or even shredded holiday turkey as a substitute.
- Storage: Keep leftovers in an airtight container and in the fridge for up to 4 days or freeze the chili for 2 to 3 months.
Nutrition
Calories: 216kcal | Carbohydrates: 14g | Protein: 21g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 144mg | Potassium: 700mg | Fiber: 3g | Sugar: 3g | Vitamin A: 214IU | Vitamin C: 8mg | Calcium: 32mg | Iron: 1mg
