Description
The ultimate winter comfort food, a warm bowl of white chicken chili with salsa verde. The perfect dish for watching football, a cold night in, or simply an easy week night family meal. Just add all the ingredients to your slow cooker in the morning and by the end of the day, dinner is ready! You can even make it for your next chili cookoff party! A simple combination of cream, chicken, green chili, veggies, and spice make this an easy dish everyone will love.
Ingredients
Units
Scale
- 12.5 oz Chicken drained & shredded (1 can)
- 8 oz Cream Cheese
- 31 oz Great Northern Beans drained (2 cans)
- 15.25 oz Corn drained (1 can)
- 14.50 oz Low Sodium Chicken Broth (1 can)
- 1/4 cup Half & Half
- 8 oz Green Chili Salsa
- 1/2 White Onion diced
- 2 Jalapenos diced seeds removed
- 2 tsp Garlic minced
- 2 tbsp Fresh Cilantro chopped
- 1 tsp Cumin
- 1/2 tsp Cayenne Pepper
- 1/2 tsp Chili Powder
- 3/4 tsp Oregano
- 1 tsp Salt
- 1/2 tsp Black Pepper
- Tortilla Strips (for topping)
- Shredded Cheese (for topping)
- Avocado diced (for topping)
- Limes (for garnish)
Instructions
- With a fork, shred the chicken and add it and the cream cheese to the slow cooker.
- Drain the northern beans and corn and add them to the chicken and cream cheese in the slow cooker.
- Add the chicken broth, half and half, and the salsa to the crockpot.
- Dice the onion, jalapeno, and cilantro and add them to the other items in the crock pot. To speed up chopping, I use this slicer.
- Add the remaining ingredients and homemade chili seasoning to the slow cooker and stir.
- Turn on the crock pot and set it to low. Cook for 4-8 hours stirring occasionally. The cream cheese will melt into the chili over time.
- Top chili with cheese, tortilla strips, avocado and a lime wedge.
- Prep Time: 15
- Cook Time: 4 hours
- Category: Entree
- Method: Slow Cooker
- Cuisine: American, Tex-Mex, Mexican
