Crockpot White Chicken Chili

 

I have two types of chili that I normally make. This three bean vegetarian one and also a basic chili with meat and all the other regular chili characters. While I love the thought of a white chili, I have never actually made one, or even eaten one for that matter! I have seen delicious pictures of it all across the Internet and Pinterest thought, so I decided it was finally time to tackle it.

We had a busy weekend, so I turned to my crockpot when making this. Chili is one of those foods that only gets better the longer it cooks, so a slow cooker is definitely the way to go when making it, but I’m sure you could simmer it on the stove top if you are short on time or if you just don’t own a slow cooker.

So how was my first foray it the world of white chili? I have to say that I am so happy with the results of this Crockpot White Chicken Chili. This chili is creamy, comforting, and warm, but is still light on calories. I am definitely adding this recipe into our regular chili rotation and can’t wait to see what other chili combinations we can come up with…buffalo chicken chili perhaps? If you have a great chili recipe I’d love if you shared it in the comments!

White Chicken Chili

Ingredients:
1 lb. chicken breasts or tenders
32 oz. low sodium chicken broth
1 bag frozen corn
1 6 oz. can Salsa Verde, preferably Herdez brand*
1/2 can Roasted Garlic and Lime Salsa*
1 can Great White Northern Beans, don’t drain!
1/3 cup light sour cream, plus more for serving
1-2 tsp. chili powder, to taste
1 tsp. cumin
1 lime
salt, pepper, garlic powder to taste
rice, tortilla chips, shredded cheese, hot sauce, for serving

*Both of these ingredients were found in the Hispanic Aisle at Walmart. I’m sure they could be easily found since I found them in our small town. If you cannot find them, I would substitute any white or green salsa that you like!

Place chicken breasts in the bottom of your slow cooker. Season with salt, pepper, garlic powder, chili powder, and cumin. Pour the beans (don’t drain) corn, both salsas, and chicken broth over the chicken. Cover and cook on low for 6-7 hours. Half an hour before serving, shred chicken and add the sour cream and stir well. Recover and cook for another half an hour or so or until you are ready to eat! Serve warm over rice and garnish with tortilla chips, salsa, cheese, more sour cream, or whatever you like! Squeeze some fresh lime juice over each bowl. Enjoy!!