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Creamy Slow Cooker White Chicken Chili with Hatch Chiles

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A rich, creamy white chicken chili made with tender chicken, white beans, and fire-roasted Hatch chiles, all simmered in a velvety broth with cream cheese. Perfect for cozy nights and easy enough for busy weeknights.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 2 cans (15 oz or 425g each) Great Northern or cannellini beans, drained and rinsed
  • 1 cup (about 4–5 chiles) fire-roasted Hatch chiles, peeled and chopped
  • 4 cups (960ml) low-sodium chicken broth
  • 8 oz (226g) full-fat cream cheese, softened
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano (preferably Mexican)
  • 1 teaspoon kosher salt, plus more to taste
  • ½ teaspoon freshly ground black pepper
  • ¼ cup fresh cilantro, chopped
  • 2 tablespoons lime juice (from about 1 lime)
  • ¼ cup (60ml) heavy cream (optional)

Instructions

  1. Dice the onion and mince the garlic. If using frozen Hatch chiles, let them thaw for a few minutes, then chop roughly. Drain and rinse the white beans. Pat the chicken breasts dry with paper towels and season lightly with salt and pepper.
  2. Place the chicken breasts in the bottom of the slow cooker. Scatter the diced onion and minced garlic over the top. Add the chopped Hatch chiles, drained beans, cumin, oregano, salt, and pepper. Pour the chicken broth over everything, making sure the chicken is mostly submerged. Do not stir.
  3. Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the chicken is tender and shreds easily with a fork.
  4. Remove the chicken breasts from the slow cooker and place on a cutting board. Use two forks to shred the meat into bite-sized pieces. Return the shredded chicken to the slow cooker.
  5. Cut the softened cream cheese into cubes and add to the slow cooker. Stir gently until it melts into the broth, about 2-3 minutes.
  6. Stir in the fresh cilantro and lime juice. Taste and adjust seasoning with more salt, cumin, or a pinch of cayenne if desired. If using heavy cream, stir it in now. Let the chili cook for another 10-15 minutes on low to meld flavors.
  7. Ladle the chili into bowls and top with desired garnishes such as shredded Monterey Jack cheese, sour cream, diced avocado, tortilla chips, or sliced jalapeños.

Notes

For best results, let the cream cheese soften at room temperature for 20 minutes before adding. Toasting the cumin in a dry skillet for 30 seconds deepens the flavor. The chili thickens as it cools; add a splash of broth when reheating if needed. Leftovers keep in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: white chicken chili, slow cooker chili, Hatch chiles, creamy chili, easy chili, fall recipe, comfort food

Find it online: https://vexifood.com/creamy-slow-cooker-white-chicken-chili-with-hatch-chiles/