Description
A comforting, velvety chili that trades traditional red tomato bases for succulent shredded chicken, hearty white beans, and a creamy sauce infused with green chiles. This Southwestern-inspired dish is perfect for busy families, offering a mild yet savory flavor profile that warms the soul without being overly heavy. Made easily in a slow cooker, this hearty meal is as convenient as it is delicious, making it the ultimate cozy dinner for crisp evenings.
Ingredients
1.5 lbs boneless skinless chicken breasts
2 cans (15 oz each) white beans, drained and rinsed
1 can (4 oz) diced green chiles
1 small yellow onion, finely diced
3 cloves garlic, minced
3 cups low-sodium chicken broth
1 tsp ground cumin
1 tsp garlic powder
1 tsp dried oregano
4 oz cream cheese, softened
1/2 cup sour cream
Salt and pepper to taste
Instructions
Place the chicken breasts at the bottom of the slow cooker.
Add the drained white beans, diced green chiles, onion, and minced garlic over the chicken.
Season with cumin, garlic powder, and oregano.
Pour the chicken broth over the ingredients.
Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is tender.
Remove the chicken breasts and shred them using two forks.
Stir the cream cheese and sour cream into the slow cooker until melted and smooth.
Return the shredded chicken to the pot and stir to combine.
Season with salt and pepper to taste before serving.
Notes
For a garnish, try adding shredded Monterey Jack cheese, fresh cilantro, or slices of avocado. To thicken the consistency further, you can mash a small portion of the beans against the side of the pot before adding the cream cheese.
Nutrition
- Serving Size: 1.5 cups
- Calories: 385
- Sugar: 3g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 95mg