Description

This creamy slow cooker white chicken chili is a lightened-up version of a beloved café classic. It’s quick to prep, uses simple ingredients, and delivers a velvety texture without heavy cream, making it a comforting yet nourishing meal.

Ingredients

Scale

1.5 pounds boneless, skinless chicken breasts (about 3 medium)
2 (15-ounce) cans Great Northern beans, drained and rinsed
2 (4-ounce) cans green chiles (mild or medium)
1 cup frozen corn
1 medium yellow onion, diced (about 1 cup)
4 cloves garlic, minced
3 cups low-sodium chicken broth
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon chili powder
Salt and black pepper to taste
4 ounces Neufchâtel cheese, softened
1/2 cup plain Greek yogurt (full-fat or 2%), at room temperature
Juice of 1 lime
Optional toppings: fresh cilantro, diced avocado, sliced jalapeño, crushed tortilla chips, shredded Monterey Jack cheese

Instructions

Prep your ingredients: dice the onion, mince the garlic, drain and rinse the beans, open the green chiles, and measure out the spices.
Layer everything in the slow cooker: place chicken breasts in the bottom, sprinkle onion and garlic over top, add beans, green chiles, frozen corn, cumin, oregano, chili powder, and a pinch of salt and pepper. Pour chicken broth over everything. Do not stir.
Cook on low for 6 to 7 hours or high for 3 to 4 hours, until chicken shreds easily with a fork.
Shred the chicken right in the slow cooker using two forks. Stir to combine.
In a small bowl, mash softened Neufchâtel cheese until smooth. Stir in a ladleful of hot chili liquid to temper it, then pour the mixture into the slow cooker and stir until fully incorporated.
Turn slow cooker to warm or low. Stir in Greek yogurt and fresh lime juice. Taste and adjust salt and pepper.
Let chili rest for 10 to 15 minutes before serving to allow flavors to meld and texture to thicken.
Ladle into bowls and top with desired garnishes.

Notes

Don’t rush the tempering step with Neufchâtel cheese to avoid lumps. Use room-temperature dairy for a smooth texture. For a thicker chili, mash half a cup of beans and stir back in. Leftovers keep in the fridge for up to 5 days and freeze for up to 3 months.

Prep Time: 15 minutes
Cook Time: 6 hours (low) or 3 hours (high)
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 serving (about 1.5
Calories: 310
Sugar: 4
Sodium: 680
Fat: 10
Saturated Fat: 4
Carbohydrates: 28
Fiber: 7
Protein: 32

Keywords: white chicken chili, slow cooker chili, creamy chili, lightened up chili, healthy chili, easy chili recipe