Crockpot White Chicken Chili
Servings:
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Ingredients
Instructions
Nutrition
| 500 g | Chicken breast | |
| 200 g | Corn | |
| 2 | Jalapenos | |
| 1 | Avocado | |
| 2 tbsp | Lime juice | |
| 50 g | Sour cream | |
| 225 g | Cream cheese | |
| 50 g | Shredded cheese | |
| 1 | Flour tortillas | |
| .75 tsp | Oregano | |
| 30 g | Fresh cilantro | |
| 1 tbsp | Chili powder | |
| 1 tbsp | Cumin | |
| .75 tsp | Paprika | |
| 300 g | Green enchilada sauce | |
| 800 g | Butterbeans | |
| 120 g | Diced green chilies | |
| 500 ml | Chicken stock |
- Spray a large slow cooker(I use a 6-quart crockpot) with nonstick spray. Trim the fat off of the breasts or thighs. If you are using breasts, cut each one into 2-3 pieces.
- In the slow cooker, add the green enchilada sauce, drained and rinsed white beans, fat-trimmed boneless skinless chicken thighs or breasts, corn, green chiles, oregano, chili powder, cumin, paprika, cilantro, and salt and pepper to taste. Add about 1 teaspoon salt and 1/4 teaspoon pepper, or to personal preference. Add in the chicken stock or broth. Stir everything until combined, making sure the chicken is submerged in the liquid. Cover and cook on low for 5-7 hours or high for 3-5 hours or until the chicken easily shreds.
- Remove the chicken from the pan and place in another bowl. Soften/melt cream cheese in the microwave and then add to the slow cooker. Cover slow cooker and let stand while shredding the chicken with two forks. Once the chicken is shredded, leave it in the bowl for now.
- Using a whisk, briskly whisk the cream cheese into the chili until it is smooth and completely incorporated. Once it is incorporated, add the shredded chicken back into the crockpot and gently stir. Add in cilantro and lime juice if using and stir through. Taste and adjust chili adding more salt/pepper as needed -- flavors should sing!
- Ladle chili into bowls and serve with desired toppings. We love adding a big handful of cheese to top each bowl, letting it slightly melt then stirring it into the chili. Then we add a scoop of sour cream (we use low fat), fresh lime juice, additional cilantro, fresh avocados, and/or tortilla strips. For homemade tortilla strips, cut the tortilla into strips and fry strips in shallow pan of oil for 30 seconds to a minute.
Fat:
18g
Saturates:
8g
Sugars:
6g
Protein:
35g
Carbs:
51g
Fiber:
11g
30.8%
Calories
51.5%
Carbs
41.2%
Protein
45%
Fat
44%
Fiber