Crock-Pot White Chili
A favorite in our family, this creamy and rich chili recipe has a Tex-Mex appearance with a hint of lime. It's perfect on cold winter days or your weekend football party.
Course:
Main Course
Cuisine:
American
Ingredients
- 6 boneless skinless chicken breasts
- 1/4 cup water
- 3 tbs chili powder
- 1 tsp cumin
- 1 tsp dried oregano
- 1/2 tsp cayenne pepper omit or increase as desired
- 3 cloves of finely diced garlic
- 1 cup yellow or white onion, finely diced (about one medium onion)
- 1 poblano chili, finely diced (optional, if you can find one at your market)
- 2 tbs olive oil (for sautéing)
- 2 28 oz cans of Cannellini beans
- 1 15 oz can Great Northern beans
- 2 4 oz cans diced green chilies
- 2 cups low-sodium chicken stock
- Juice of 1-2 limes depending on your taste
- 4 oz cream cheese (half a brick)
Garnishes
- Shredded cheeses such as cheddar, jack, or pepper jack
- Chopped green onion
- Chopped cilantro
- Tortilla chips
Method
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Layer chicken breasts in the bottom of a medium or large crock-pot. Add water.
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Combine chili powder, cumin, oregano, and cayenne, and sprinkle over chicken.
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Cover and cook on low setting for 4 hours. After 4 hours shred the chicken with a fork.
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Meanwhile, heat olive oil in 12″ non-stick skillet. Saute the onion and poblano over medium heat until both are caramelized. Add the minced garlic at the end and continue cooking 3 minutes. Add to the crock-pot with the shredded chicken.
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Drain all beans and add to chicken.
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Add stock. Then add lime juice a little at a time until you get the desired flavor. Cover and continue to cook on low setting for 1 hour.
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Add cream cheese. Allow it to melt, then gently stir it in. As you stir, the the chicken will break down and the chili will become creamy. Adjust seasonings, adding add salt and pepper to taste.
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Serve hot with any or all of the garnishes.
Recipe Notes
Enjoy with your favorite microbrew beer or red wine.
Serves 8-12.