A cozy, high-protein white chicken chili that’s rich, creamy, and slow-cooked to perfection. Featuring white beans, corn, and a blend of spices with a tangy yogurt finish.
Ingredients
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1.5 lbs boneless, skinless chicken breasts
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2 (15 oz) cans white beans, drained and rinsed
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1 (15 oz) can corn, drained
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1 (4 oz) can green chilies
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1 small yellow onion, diced
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3 garlic cloves, minced
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1 tsp cumin
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1 tsp oregano
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1/2 tsp paprika
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1/4 tsp cayenne pepper (optional)
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3 cups low-sodium chicken broth
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4 oz cream cheese, cubed
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1/2 cup plain Greek yogurt
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Juice of 1 lime
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Salt and pepper, to taste
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Cilantro, for garnish (optional)
Instructions
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Add onion, garlic, green chilies, white beans, corn, and spices to the slow cooker.
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Place chicken breasts on top and pour in the broth.
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Cover and cook on low for 6–7 hours or high for 3–4 hours.
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Remove the chicken, shred it, and return it to the cooker.
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Stir in cream cheese until fully melted and incorporated.
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Add Greek yogurt and lime juice, stir until smooth.
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Season to taste and serve with desired toppings.