Cream Cheese White Chicken Chili with Two White Beans
A slow-cooked chicken and white-bean chili with green chiles, finished gently with cream cheese, lime, and cilantro.
Ingredients
Chili Base
- 1 pound boneless skinless chicken breasts fully thawed
- 1 4-ounce can diced green chiles
- 1 15-ounce can cannellini beans rinsed and drained
- 1 15-ounce can great northern beans rinsed and drained
- 2 cups chicken broth
- 1 cup onion finely chopped
- 3 cloves garlic minced
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon chili powder
Finish
- 8 ounces plain brick cream cheese softened and cubed
- 2 tablespoons lime juice
- 2 tablespoons fresh cilantro chopped
- 0–½ cup water or broth only if too thick; add 2 tablespoons at a time
Instructions
- Place broth, drained beans, green chiles, finely chopped onion, garlic, cumin, oregano, salt, pepper, and chili powder in a suitable 4–6-quart slow cooker. Add thawed chicken breasts and coat with liquid. Keep the cream cheese, lime, and cilantro for later.
- Cover and cook on LOW for about 4–6 hours or HIGH for 3–4 hours, checking near the early end. The thickest chicken center must reach 165°F and be tender enough to shred; some cookers finish sooner.
- Lift chicken to a clean plate and shred. Cut softened cream cheese into small cubes, whisk with a ladle of hot broth in a bowl until smoother, then stir back into the cooker.
- Return the shredded chicken and heat gently for about 15–20 minutes until hot throughout. Stir in lime juice and cilantro. If overly thick, add water or broth 2 tablespoons at a time, up to ½ cup. Taste for seasoning and serve in 4 portions.
Notes
The low-setting estimate allows up to 6 hours plus 20 minutes finishing; check the chicken earlier and stop when cooked. Use the cooker size and fill guidance suitable for the batch.