White Chicken Chili
January definitely means it’s chilly and that means… chili! This recipe is different than your beef and tomato-based version, with chicken in a creamy sauce, black beans, and corn. You’ll love it.
Equipment
- 1 Slow Cooker
Ingredients
- 2 large chicken breasts
- 1 Tbsp. taco seasoning
- 1 15 oz. can black beans, drained and rinsed
- 1 15 oz. can corn
- 1 10 oz. can tomatoes with green chilis, undrained
- 1 packet ranch seasoning
- 1 tsp. ground cumin
- 1 Tbsp. chili powder
- 1 tsp. onion powder
- 1 cup chicken broth
- 4 ounces cream cheese
- Chopped green onions shredded Cheddar cheese and sour cream for serving.
Instructions
- Start by seasoning the chicken breasts with taco seasoning and place in the bottom of the slow cooker. Add black beans, corn, tomatoes with green chilis, ranch seasoning, cumin, chili powder, onion powder, and broth. Mix everything together, then place the cream cheese on top. Cook on low for 6 to 8 hours or high for 4 hours. Once cooked through, remove the chicken from the slow cooker and shred it. Add the chicken back into the chili and mix well. Serve with your favorite chili toppings like green onions, cheese, and sour cream.