My friend Julie’s annual chili cook-off was Saturday and I made this white chicken chili. It was a hit! It won “Best Aroma,” but got lots of compliments on taste too. I recommend trying it sometime!!
- 2 lbs uncooked chicken breast or breast tenderloins (can be frozen)
- 2 – 15 oz cans of white beans (drained)
- 2 – 15 oz cans of white corn (drained)
- 1 large sweet onion, chopped
- 2 cloves garlic finely chopped (I use the frozen chopped garlic cubes)
- 1 packet taco seasoning
- 1 – 7 oz can of chopped green chilies
- 1- 8 oz block low fat cream cheese, softened
- 1 – 32 oz carton of chicken broth or stock
- Optional toppings – sour cream, shredded cheese, cilantro
Place chicken in the bottom of crock pot and dump everything else on top, give it a stir and put the lid on. Cook for 5-6 hours on low then carefully remove chicken breasts or tenderloins onto a plate and shred as finely as you can, then return chicken to crock pot, stir again to break up cream cheese chunks that remain. Cook another 2 hours on low. Alternatively you can cook on high for about half the time, just make sure the chicken is fully cooked of course. If consistency is too soupy for you either use a potato masher to break up the chicken and beans more, or you can use a slurry of 3 TBS water, 3 TBS cornstarch mixed together then added to chili to thicken it. If you add the slurry, stir and allow to cook another 30 minutes, allowing it to thicken.