Description
A warm, creamy, and comforting chili perfect for chilly evenings and large gatherings.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 onion, diced
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 can (4 oz) diced green chilies
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- Chopped fresh cilantro for garnish
Instructions
- Place the chicken, white beans, corn, onion, garlic, chicken broth, green chilies, cumin, and chili powder in the crockpot.
- Stir to combine and season with salt and pepper to meet your taste.
- Cover and cook on low for 360 minutes or high for 240 minutes.
- Shred the chicken directly in the crockpot about 30 minutes before serving.
- Add the heavy cream and cheddar cheese, stirring until melted and perfectly combined.
- Serve hot, garnished with fresh cilantro.
Notes
This chili keeps well in the fridge for up to 4 days and freezes well for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 85mg