White Chicken Chili

This White Chicken Chili is the best version I've ever had. I also love that you can cook this in the crockpot or on the stove. It's a little spicy so be warned if you don't love spice to maybe start with just half the seasonings/chilis.

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Ingredients

• 1lb boneless chicken breasts (or you can use a Rotisserie chicken)

• 1 Tablespoon olive oil

• 1 white onion, diced

• 2 cloves of garlic, minced

• 28oz of chicken broth, low sodium

• 30oz of great Northern beans, drained and rinsed

• 15oz can of corn, drained

• 8oz of diced green chilies (do half of this if you don't want it too spicy)

• 1 teaspoon ground cumin

• 1 teaspoon dried oregano

• 1/2 teaspoon chili powder

• 1/4 teaspoon cayenne pepper

• Salt and Pepper to taste

• 1 cup sour cream

• 1 cup heavy cream

Toppings

• Shredded cheddar cheese

• Tortilla Strips or Fritos

• Cilantro

• Jalapeno

• Avocado slices

Steps (for cooking on the stove)

1. Cook the chicken separate and shred or use a rotisserie chicken (see my tips on cooking the chicken below).

2. While the chicken is cooking, in a different pot, sauté the diced onion and minced garlic in the olive oil for 3 - 5 minutes or until fragrant.

3. Add the beans, broth, corn, chilies, and all the dry seasonings.

4. Bring the mixture to a simmer and let it cook uncovered for 15 - 30 minutes stirring occasionally.

5. Remove from heat and add the heavy cream and sour cream mixing well.

6. The chili will start to thicken as it cools.

7. Serve with toppings of your choosing. I always like cheese, lots of cilantro and Fritos with mine.

Steps (for cooking in crockpot)

1. Put everything but the sour cream and heavy cream in the crockpot. Leave the chicken breasts whole.

2. Stir everything well and cook on low for 5 - 7 hours.

3. About 30 minutes before you are ready to eat, pull the chicken out to shred and put back into the crockpot.

4. Mix in the sour cream and heavy cream then serve with toppings of your choosing.

Tips

• Whenever I boil chicken to shred and put into something like this chili I boil the chicken breasts in at least some chicken broth and salted water to give it more flavor.

• I also always boil more chicken than I need to freeze and save myself time for future recipes needing shredded chicken.

• To quickly shred the chicken, you can put the fully cooked chicken breast into your KitchenAid mixer with the metal paddle. Shred on low to medium speed. In 1 - 2 minutes you will have perfectly shredded chicken.

Nutrition

This is based on My Fitness Pals calculations for 10 servings with no toppings.

310 calories/serving

23g Carbs / 16.9g Fat / 17.6g Protein