Description
A hearty and spicy Southern-style white chicken chili slow cooked to perfection, featuring tender chicken, white beans, green chilies, and a blend of spices for a comforting and flavorful meal.
Ingredients
1 pound boneless, skinless chicken breasts
2 (15-ounce) cans great northern beans, drained and rinsed
1 (4-ounce) can diced green chilies
1 medium onion, finely chopped
3 cloves garlic, minced
2 cups low-sodium chicken broth
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (4-ounce) can diced green chilies
1/2 cup sour cream
1/2 cup shredded Monterey Jack cheese
2 tablespoons fresh cilantro, chopped
1 tablespoon olive oil
Instructions
Heat olive oil in a skillet over medium heat.
Add chopped onion and minced garlic to the skillet and sauté for 3-4 minutes until softened.
Transfer sautéed onions and garlic to the slow cooker.
Add the chicken breasts, great northern beans, diced green chilies, chicken broth, ground cumin, dried oregano, chili powder, cayenne pepper, smoked paprika, salt, and black pepper to the slow cooker.
Stir all ingredients to combine.
Cover and cook on low for 6 hours or on high for 3 hours until the chicken is cooked through and tender.
Remove the chicken breasts from the slow cooker and shred them using two forks.
Return the shredded chicken to the slow cooker and stir to combine.
Stir in the sour cream and shredded Monterey Jack cheese until well incorporated and creamy.
Cook uncovered on low for an additional 15 minutes to heat through.
Garnish with chopped fresh cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: 6 hours