Description
A creamy slow‑cooked white chicken chili with sweet corn and pepper jack cheese
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
- 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
- In the crockpot, add onion, garlic, cumin, oregano, chili powder, salt, and black pepper; stir to combine.
- Add diced green chiles, shredded chicken, white beans, frozen corn, and chicken broth. Stir to mix.
- Cover and cook on low for 4 to 6 hours (or until hot and flavors are combined).
- After cooking, add the cubed cream cheese and stir until melted and smooth (about 5 minutes).
- Stir in pepper jack cheese, sour cream, and lime juice until fully combined and smooth.
- Ladle into bowls and garnish with cilantro, extra cheese, or sour cream as desired.
Notes
- Use softened cream cheese so it melts more easily.
- Add dairy ingredients only at the end to avoid curdling.
- Freshly shredded cheese melts better than pre-shredded.
- Let the chili rest ~10 minutes before serving so it can thicken.
- Leftovers keep in the fridge up to 4 days; freeze before adding dairy, then stir in cheese & sour cream after reheating.
- To make vegetarian, omit chicken and increase beans.
Nutrition
- Calories: 385
- Fat: 23 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 27 g
