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THE BEST WHITE CHICKEN CHILI
A not-so-white creamy white chicken chili full of southwest flavors that is sure to be a family favorite.
For The White Chicken Chili
- 2 boneless skinless chicken breasts
- 1 diced onion
- 2 cloves fresh garlic, finely minced or pressed
- 1 (8 oz) Philadelphia cream cheese one brick
- 1 (14.75 oz) can of cream corn
- 1 cup frozen corn
- 1 (14.5 oz) can of fire roasted diced tomatoes
- 1 (15 oz) can black beans, drained and rinsed
- 1 (7 oz) can green chilies
- 1 cup chicken stock use more to thin out the chili if needed
- 1 1/2 tsp cumin
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1/4-1/2 tsp cayenne pepper
- 1 tsp salt
- 1/2 tsp pepper
- 1 cup heavy cream or half and half
- toppings
In a large slow cooker add all the ingredients except the heavy cream or half and half.
Cook on low for 6 hours or on high for 3 to 4 hours.
When the chili is done, remove the chicken and shred it with two forks.
Add the heavy cream or half and half to the chili.
Add the chicken back to the chili.
Serve in a bowl with lots of toppings.