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Spicy Slow Cooker White Chicken Chili

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Ingredients Method Notes

Ingredients
  

  • 1 to 2 lbs Chicken Breasts Skinless, Boneless
  • ¾ C Seasoning Blend Frozen
  • 32 oz Chicken Broth
  • 15 oz Can of Great Northern Beans Drain and Rinse
  • 15 oz Can of Black Beans Drain and Rinse
  • 15 oz Can of Whole Kernel Corn Drained
  • 7 oz Can of Diced Green Chiles
  • 1 Can of Rotel
  • 2 tsp Garlic Powder
  • 2 tsp Chili Powder
  • 2 tsp Cumin
  • ½ tsp Cayenne Pepper Optional
  • 2 tbsp Dried Cilantro Sub 4 tbsp if using fresh
  • Salt & Pepper to Taste
  • 8 oz Cream Cheese cubed
  • ⅔ C Half & Half
  • Desired Toppings

Method
 

  1. Place chicken breasts on bottom of slow cooker.
  2. Add seasoning blend vegetables, beans, corn, chiles, tomatoes, and chicken broth. Stir gently leaving the chicken breasts in the bottom of slow cooker.
  3. Add in all seasoning. Gently stirring again as to not disturb the chicken breasts.
  4. Cook on low 6 to 8 hours or high 4 hours.
  5. Remove chicken and ensure they have been fully cooked. Using two forks or a stand mixer, shred the chicken.
  6. Return shredded chicken to slow cooker.
  7. Add in the cubed cream cheese and stir.
  8. Once the cream cheese has fully melted into the soup, add in the half and half and stir.

Notes

  • The Seasoning Blend is found in the Frozen Foods section of the grocery store. You can substitute this with 1 onion, 1 bell pepper, and a stalk of celery, chopped. 
  • While you can use a variety of toppings, our family's preference is sour cream, shredded cheese, tortilla chips, and extra cilantro.