Description
A creamy and slightly spicy crockpot chili made with shredded chicken, sweet corn, white beans, green chiles, and melty pepper jack cheese, finished with cream cheese, sour cream, and lime for a hearty and comforting meal.
Ingredients
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 (4 oz) can diced green chiles
- 2 cups cooked shredded chicken (rotisserie or homemade)
- 1 (15 oz) can white beans, drained and rinsed
- 1½ cups frozen sweet corn
- 3 cups low-sodium chicken broth
- 4 oz cream cheese, softened and cubed
- 1 cup shredded pepper jack cheese
- ½ cup sour cream
- Juice of ½ lime
- Fresh cilantro for topping (optional)
Instructions
- Add onion, garlic, cumin, oregano, chili powder, salt, and black pepper to the Crockpot. Stir to combine.
- Add diced green chiles, shredded chicken, white beans, corn, and chicken broth. Mix well.
- Cover and cook on low for 4–6 hours, until flavors are blended.
- Add cream cheese and stir until melted and smooth.
- Stir in shredded pepper jack cheese, sour cream, and lime juice until fully combined.
- Serve hot, garnished with fresh cilantro or extra cheese if desired.
Notes
- Add dairy ingredients at the end to prevent curdling.
- Use softened cream cheese for quicker melting.
- Shred cheese freshly for best melting results.
- Let chili rest for 10 minutes before serving to thicken.
- Leftovers taste even better the next day and can be stored or frozen (before dairy is added).
Nutrition
- Serving Size: 1 bowl (based on 6 servings)
- Calories: 385
- Sugar: 4g
- Sodium: 780mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 70mg
