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I was honestly uncertain about creating a white chicken chili recipe because it is so popular and almost overdone. The past two winters I've seen white chicken chili recipes everywhere. And it's honestly not even a thick, tomato-based chili.
But I honestly was curious about what the hype was about. I had to make a few small modifications to the recipe that are a little different than the other white chicken chili recipes out there. One was making it in the slow cooker. And two, I wanted to make it with fresh, whole food ingredients including a dairy-free option.
One thing about traditional chicken soup recipes is that they often call for store-bought rotisserie chicken (I'm not a big fan). While it is easier to use rotisserie chicken, I would rather have something that is going to healthily nourish my body. Slow cooking is an easy way to make juicy, tender meats without preservatives.
The Dairy-Free Version
I like my white chicken chili thick and creamy. In the standard version of this recipe, I recommend using cream cheese to get the right consistency. However, if you are dairy-free I recommend using replacing the cream cheese with coconut cream for this recipe. Make sure to use just the white cream and not the additional liquid.
Reheating White Chicken Chili
If you have leftovers, this chili will last for 3-4 days in the fridge. When you go to reheat it, warm it up slowly to avoid cooking out too much of the liquid. You may have to add a little water or milk to get it to be the correct consistency again.
Ingredients You Will Need:
1.5 lbs skinless chicken breasts
2 cups soaked white beans (if already cooked, add them in at the end)
2 cups corn
3-4 tbsp cream cheese (sub coconut cream for dairy-free)
4 oz hatch green chilis
32 oz chicken bone broth
juice from one lime
1 medium white onion diced
2-3 cloves garlic minced
1 tsp white pepper
2 tsp cumin
1 tsp chili powder
1 pinch cayenne pepper
2 tsp dried oregano
monterey jack cheese shredded
jalapenos sliced thinly
How To Make White Chicken Chili:
In the slow cooker, add the chicken breasts, soaked white beans, chicken bone broth, hatch green chilis, lime juice, onion, garlic, salt, and spices.
Slow cook for 5-6 hours on high.
Once the chicken is fully cooked, remove the chicken and shred it with a fork. It should be very tender and easy to shred.
Add the chicken back into the pot along with the cream cheese (or coconut cream) and corn. Make sure that if you are using coconut cream that you only use the cream and not any extra liquid. If using cooked beans, you can add them now.
Stir the chili and serve into bowls.
Load the bowl with your favorite toppings and cozy up with your warm bowl of chili! I love this recipe on a cold, winter day.
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Slow Cooker White Chicken Chili
- 1 Slow cooker
- 1.5 lbs skinless chicken breasts
- 2 cups soaked white beans (if already cooked, add them in at the end)
- 2 cups corn
- 3-4 tablespoon cream cheese (sub coconut cream for dairy-free)
- 4 oz hatch green chilis
- 32 oz chicken bone broth
- juice from one lime
- 1 medium white onion diced
- 2-3 cloves garlic minced
- 1 teaspoon white pepper
- 2 teaspoon cumin
- 1 teaspoon chili powder
- 1 pinch cayenne pepper
- 2 teaspoon dried oregano
- salt to taste
- tortilla chips
- monterey jack cheese shredded
- sour cream
- avocado sliced
- cilantro chopped
- jalapenos sliced thinly
- In the slow cooker, add the chicken breasts, white beans, chicken bone broth, hatch green chilis, lime juice, onion, garlic, salt, and spices.
- Slow cook for 5-6 hours on high.
- Once the chicken is fully cooked, remove the chicken and shred it with a fork.
- Add the chicken back into the pot along with the cream cheese (or coconut cream) and corn.
- Stir the chili and serve into bowls.
- Load the bowl with your favorite toppings and cozy up with your warm bowl of chili!