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killer white chili Recipe

killer white chili Recipe
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★★★★★

4.9 from 30 reviews

This killer white chili is a hearty, comforting dish made with tender chicken breasts, creamy white beans, and a flavorful blend of spices. Cooked slowly in a crock pot, it combines a rich mix of cumin, oregano, and peppers with the smoothness of cream cheese for a velvety finish. Perfect for chilly days or anytime you crave a satisfying and easy-to-make chili.

Ingredients

Scale

Beans and Broth

  • 1 lb dry navy beans
  • 5 cups chicken broth

Chicken and Vegetables

  • 2 lbs chicken breast, diced
  • 1 1/2 cups diced onion
  • 1 cup diced celery
  • 1 cup diced green chilies
  • 1 can corn (15.25 oz)

Seasonings

  • 2 tablespoons minced garlic
  • 2 tablespoons cumin
  • 1 tablespoon dried oregano
  • 1 teaspoon white pepper
  • 1/2 teaspoon black pepper
  • 1 teaspoon red pepper flakes

Fats and Finishes

  • 1/4 cup butter
  • 8 ounces cream cheese

Instructions

  1. Soaking beans. Thoroughly wash the dry navy beans and place them in a large bowl. Cover the beans with plenty of water and soak overnight to soften. Drain the soaked beans before using.
  2. Beans and chicken stock in a slow cooker. Add the drained beans into a 5-quart slow cooker and pour in the chicken broth, ensuring the beans are fully submerged.
  3. Sauté chicken and veggies in butter. Melt the butter in a large skillet over medium heat. Add the diced chicken breast, minced garlic, diced onion, celery, green chilies, corn, and all spices including cumin, oregano, white pepper, black pepper, and red pepper flakes. Sauté everything until the chicken pieces are fully cooked and vegetables are tender.
  4. All ingredients transferred to the slow cooker. Transfer the sautéed chicken and vegetable mixture into the slow cooker with the beans and broth. Use a little chicken stock to deglaze the skillet, scraping up the browned bits, and pour this flavorful liquid into the slow cooker to enrich the chili.
  5. Cooking chili for six hours. Cover the slow cooker and cook on low heat for 6 hours to let the flavors meld and the beans become tender.
  6. Cream cheese stirred into the chili. About 15 minutes before serving, add the cream cheese to the slow cooker. Stir gently until the cheese melts completely, creating a creamy and rich chili base.

Notes

  • Soaking the beans overnight is crucial for tender beans and better digestibility.
  • Use low-sodium chicken broth if you want to control the salt content.
  • You can substitute green chilies with jalapeños for extra heat.
  • For a thicker chili, mash some of the beans after cooking before stirring in the cream cheese.
  • Leftovers store well in the fridge for up to 4 days and freeze beautifully.

Nutrition

Keywords: white chili, slow cooker chili, chicken chili, creamy chili, navy bean chili

Find it online: https://bakedbylisa.com/killer-white-chili-recipe/