Description
A warm, creamy bowl of chili that’s perfect for busy weeknights or cozy gatherings.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon oregano
- 1 cup heavy cream or sour cream
- Salt and pepper to taste
- Chopped cilantro and lime wedges for serving
Instructions
- In a crockpot, combine the chicken breasts, white beans, diced tomatoes, onion, garlic, chicken broth, cumin, chili powder, oregano, salt, and pepper.
- Cover and cook on low for 360 minutes or on high for 240 minutes until the chicken is cooked through.
- Remove the chicken, shred it with two forks, and return it to the pot.
- Stir in the heavy cream or sour cream and mix well.
- Serve with chopped cilantro and lime wedges for a refreshing finish.
Notes
Make-ahead magic: Prepare the chili the night before for enhanced flavor. Leftovers can be stored for up to 4 days in the fridge or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 29g
- Cholesterol: 75mg