White Chicken Chili: Click the link in my bio and then select the photo to get the recipe ❤️

Ingredients

• 2 lb Chicken Breast (boneless skinless, cut into bite‑size pieces)
• 2 cans White Beans (15‑oz cans, drained and rinsed)
• 1 can Corn Kernels (15‑oz can, drained)
• 1 can Diced Green Chilies (4‑oz can, mild)
• 1 medium Onion (diced)
• 3 cloves Garlic (minced)
• 4 cups Chicken Broth (low‑sodium)
• 8 oz Cream Cheese (softened)
• 1 cup Monterey Jack Cheese (shredded, for topping)
• 1 tsp Ground Cumin (toasted optional)
• 1 tsp Dried Oregano (Mexican oregano if available)
• 1 tsp Chili Powder (mild)
• 1 tsp Salt (to taste)
• 0.5 tsp Black Pepper (freshly ground)
• 1 tbsp Lime Juice (freshly squeezed)
• 0.25 cup Cilantro (chopped, for garnish)

Instructions

1. Prep Ingredients

   Dice the onion, mince the garlic, cut the chicken into bite‑size pieces, and drain and rinse the beans, corn, and green chilies.

   Time: PT10M

2. Combine in Crock‑Pot

   Add the chicken, onion, garlic, beans, corn, green chilies, chicken broth, cumin, oregano, chili powder, salt, and black pepper to the Crock‑Pot. Stir to distribute evenly.

   Time: PT2M

3. Slow Cook

   Cover and set the Crock‑Pot to Low. Cook for 6 hours without lifting the lid.

   Time: PT6H

4. Add Cream Cheese

   About 15 minutes before serving, stir in the softened cream cheese in small pieces until fully melted and the chili is creamy.

   Time: PT5M

5. Finish and Serve

   Spoon the chili into bowls, top with shredded Monterey Jack, a sprinkle of chopped cilantro, and a squeeze of fresh lime juice.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

30g

Carbohydrates

30g

Fat

12g

Fiber

6g