Creamy white chicken chili with corn made in a slow cooker is a warm and filling meal that is great for cold nights in the Midwest. This recipe is inspired by the delicious food from the Southwest. It mixes spices, juicy chicken, and corn to make a tasty combination of flavors. It's a great choice for families with a lot to do or anyone who wants an easy way to have a delicious, comforting meal.
This smooth white chicken chili goes well with a side of freshly baked cornbread or a basic green salad for a crispy touch. To make it even better, add a spoonful of sour cream, some grated cheese, and a few avocado slices on top. Tortilla chips on the side add a different texture and are great for picking up all the tasty bites.
Creamy White Chicken Chili with Corn made in a slow cooker.
Number of portions: 6
List of items needed to make something.
1 pound of chicken breasts without bones or skin
1 onion of medium size, chopped
2 pieces of garlic, finely chopped
1 can of great northern beans (14.5 ounces), drained and washed
1 can of navy beans (14.5 ounces), drained and washed
1 can of corn (14.5 ounces), with the liquid removed.
One can of diced tomatoes and green chilies, 10 ounces.
1 small can of chopped green peppers
1 teaspoon of cumin
1 small spoon of chili powder
1 teaspoon of dried oregano
1/2 teaspoon of smoked paprika
4 cups of chicken broth
1 package of cream cheese, 8 ounces, at room temperature.
1/2 cup of thick cream
Add salt and pepper as desired.
Fresh cilantro, finely chopped (can be used as a decoration)
Instructions
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