I already have a recipe for white chicken chili on the Eats page, but this one is made in the crockpot. The crockpot saves me so much time where I would normally be standing in the kitchen stirring something. Plus, when it starts to get cold out, who doesn’t like a good meal made in a crockpot? It’s obviously easier time wise but also the ingredients are a little different.
Boneless/skinless chicken breasts
1 can of corn rinsed & drained
1 can of white beans rinsed & drained
1 can of chicken broth (I use low sodium)
1 can of diced or chopped green chilis
1 tbsp of each:
cajun seasoning (I used 2tbsp)
cayenne pepper- to YOUR preference
salt/pepper- to taste
Add chicken to the bottom of the crockpot followed by everything else listed above. Cook on low for 4 hours. After 4 hours, I pull the chicken out & shred it with a hand mixer. Then I add it back to the pot, stirring everything together. I taste it at this point and add more spices if I feel it’s needed.
This is when I mix together some heavy cream and cornstarch. I use about 1Tbsp of cornstarch to 1/3cup of cream. Mix it in a small bowl separately, then add it to the hot soup while stirring it for about a minute. Cover it again and let it continue to cook on low for about 30 mins to an hour as needed for the veggies to be soft.
When it’s done, I usually top mine with some shredded cheese, avocado, cilantro, sour cream and a little squeeze of a lime wedge. If you need a crunch factor add some tortilla chips.