Slow Cooker Creamy White Chicken Chili
Don't let the chilly weather pass by without making this creamy, spicy, completely soul-warming soup at least once. Although this recipe makes 10 servings, it freezes and reheats beautifully so you can enjoy now and save some for later. We like to top this chili with chopped cilantro, avocado and a squeeze of fresh lime juice.
PREP TIME: 20 minutes
COOK TIME: 4 hours 30 minutes
2 pounds cooked chicken, shredded (we used the meat from a store-bought rotisserie chicken)
4 14.5-ounce cans Great Northern beans, rinsed and drained
32 ounces chicken broth
8 ounces cream cheese, cut into cubes
1 cup heavy cream or half-and-half
3 4-ounce cans diced green chilies, drained
2 yellow or white onions, chopped
3 cloves garlic, minced
1/2 teaspoon ground cayenne pepper
1 teaspoon chili powder
1 teaspoon ground cumin
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon pepper
2 tablespoons vegetable oil
Juice from 2 fresh limes
Handful of chopped fresh cilantro, for garnish
Heat oil in a large skillet to medium-high on the stove top. Add onions and cook until the onions become fragrant and translucent, about 5-7 minutes. Add garlic and cook for 2 more minutes. Remove from heat.
Add chicken, beans, broth, chilies, onion mixture and spices to a large slow cooker. Fold to combine. Cover and cook on low for 4 hours. Stir in cream cheese, lime juice and cream or half-and-half. Cover and cook for another 30 minutes. Taste and adjust seasoning if necessary. Garnish with cilantro and serve.