Crockpot White Chicken Chili
Chili, a quintessential cozy cold weather food, has its origins in the American West, particularly Texas and New Mexico. The earliest chili recipes, also known as chili con carne, consisted of just three ingredients – red meat, chiles, and spices. Over time, chili has evolved and incorporated additional elements such as tomatoes, beans, corn, and onions, and toppings like shredded cheese and sour cream to balance out the traditional spiciness. As a milder alternative to the spicy red classic, white chili, also known as chile verde, emerged. Typically prepared with pork or chicken, spices, white beans, and green chiles, white chili has earned its rightful place among our cherished collection of classic stews.
Ingredients
- 2 1/2 c. low-sodium chicken broth
- 2 (15.5-oz.) cans white beans, drained and rinsed
- 1 1/2 lb. boneless skinless chicken breasts
- 2 (4-oz.) cans green chiles
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 jalapeño, seeded and minced, plus more for serving
- 1 tsp. dried oregano
- 1 tsp. ground cumin
- Kosher salt
- Freshly ground black pepper
- 1 1/2 c. frozen corn
FOR SERVING
- Sour cream
- Sliced avocado
- Thinly sliced jalapeño
- Freshly chopped cilantro
- Lime wedges
Instructions
- Add broth, beans, chicken, green chiles, onion, garlic, jalapeño, oregano, and cumin to the bowl of your slow cooker. Season with salt and pepper and cook on high for 2 to 3 hours, until chicken is tender.
- Remove chicken from chili and shred. Use a potato masher to gently mash about 1/3 of the beans before returning chicken to slow cooker. Stir in shredded chicken and corn and cover and season with more salt and pepper if needed. Leave slow cooker on warm until ready to serve.
- To serve, top with sour cream, avocado, jalapeño, cilantro, and a squeeze of lime juice.
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