Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken breasts
- 2 (15 oz) cans white beans (cannellini or great northern), drained and rinsed
- 1 (4 oz) can diced green chilies
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups (960ml) chicken broth
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp dried oregano
- 1/4 tsp cayenne pepper (optional)
- 1/2 cup (120ml) heavy cream or 1/2 cup (120g) sour cream
- 1 cup (100g) shredded Monterey Jack cheese
- Salt and black pepper to taste
- Optional toppings: avocado slices, fresh cilantro, lime wedges
Instructions
- Place the chicken breasts, white beans, green chilies, onion, garlic, chicken broth, cumin, chili powder, oregano, and cayenne pepper (if using) into the crockpot. Stir to combine.
- Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is cooked through and tender.
- Remove the chicken from the crockpot and shred it with two forks. Return the shredded chicken to the crockpot.
- Stir in the heavy cream or sour cream and shredded Monterey Jack cheese. Allow the chili to cook for an additional 15-20 minutes until the cheese is melted and the chili is creamy.
- Taste and adjust seasoning with salt and black pepper.
- Serve the chili warm, garnished with avocado slices, fresh cilantro, and lime wedges, if desired.
Notes
Prep Time: 15 minutes | Cooking Time: 6-8 hours (low) or 3-4 hours (high) | Total Time: ~8 hours
Kcal: 320 kcal per serving | Servings: 6 servings
