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Creamy Crockpot White Chicken Chili with Corn

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This creamy crockpot white chicken chili with corn is creamier than a traditional chili, brighter than a standard soup, and somehow both comforting and light at the same time. It’s the kind of recipe that sneaks up on you—you think you’re just making dinner, and then suddenly you’re the person everyone asks to bring the chili to every gathering.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts (about 2–3 large)
  • 2 cans (15 ounces each) white beans (cannellini or great northern), drained and rinsed
  • 1 can (15 ounces) corn, drained (or 1.5 cups frozen corn)
  • 2 cans (4 ounces each) diced green chiles (mild or medium)
  • 3 cups low-sodium chicken broth
  • 8 ounces cream cheese, softened and cubed
  • ½ cup heavy cream (or half-and-half)
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano (Mexican oregano preferred)
  • 1 teaspoon chili powder (mild)
  • 1 teaspoon salt (plus more to taste)
  • ½ teaspoon black pepper (plus more to taste)
  • ¼ cup fresh cilantro, chopped
  • 2 tablespoons lime juice (from 1 lime)

Instructions

  1. Sauté the aromatics: Heat a splash of olive oil in a skillet over medium heat. Add the diced onion and cook until translucent, about 3 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
  2. Build the base in the slow cooker: Transfer the sautéed onion and garlic to your crockpot. Add the drained white beans, drained corn, diced green chiles, ground cumin, dried oregano, chili powder, and 1 teaspoon salt. Pour in the chicken broth and stir together. Nestle the chicken breasts into the liquid, making sure they’re mostly submerged.
  3. Cook low and slow: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. The chicken is ready when it shreds easily with a fork.
  4. Shred the chicken: Carefully remove the chicken breasts to a cutting board. Use two forks to shred the meat. Return the shredded chicken to the pot.
  5. Blend for creaminess: Use an immersion blender to pulse the soup 5-6 times, just enough to break up some of the beans and thicken the broth. Alternatively, transfer 2 cups of the chili to a blender, blend until smooth, and stir back in.
  6. Add the cream cheese and cream: Cut the softened cream cheese into cubes and stir into the hot chili until completely melted. Pour in the heavy cream and stir until incorporated. Taste and adjust salt and pepper.
  7. Finish with lime and cilantro: Squeeze in the lime juice and stir. Reserve a little cilantro for garnish and stir the rest in. Let the chili sit for 5 minutes off the heat before serving.

Notes

Don’t skip the sauté step for deeper flavor. Let cream cheese come to room temperature to avoid lumps. Blend only a portion of the chili for creaminess without over-blending. Season in layers, adjusting salt at the end. Green chiles vary in spiciness; start with one can if sensitive to heat.

Nutrition

Keywords: white chicken chili, crockpot chili, creamy chili, slow cooker chili, chicken chili with corn

Find it online: https://vexifood.com/creamy-crockpot-white-chicken-chili-with-corn-recipe/