Slow-Cooker White Chicken Chili with Cream Cheese

Quick and easy soups and stews are in constant rotation in my kitchen as soon as the fall temps start to drop, and my favorites are ones like this chili that satisfy my craving for comfort food while being packed with protein and fiber. A little different from other chicken chili recipes, this one uses chicken thighs which add heartiness, and it calls for pureeing some of the beans to add creaminess. If desired, skinless, boneless chicken breasts – or a mix thighs and breasts – can be substituted.

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PREP TIME: 5 minutes

COOK TIME: 4 hours 15 minutes

SERVINGS: 10 cups

TOTAL TIME: 4 hour 20 minutes

Ingredients

4 (15-oz) cans no-salt-added Great Northern beans

2 (4.5-oz) cans green chiles, chopped

1 cup onion, chopped

2 teaspoons minced garlic (about 3-4 cloves)

1 ½ teaspoon ground cumin

1 teaspoon dried oregano

½ teaspoon salt

¼ teaspoon chili powder

5 cups lower-sodium chicken broth

1 ½ pounds skinless, boneless chicken thighs

½ (8-oz) block 1/3-less-fat cream cheese

Garnishes: tortilla strips, sliced or diced avocado, shredded cheese, cilantro, sour cream (optional)

Notes

Recipe courtesy of Carolyn Williams, PhD, RDN.

Related Recipes

Southwestern Cheese and Corn Chowder

Kale and White Bean “Panem” Panzanella

Roasted Garlic and White Bean Dip

Instructions

1. Rinse and drain beans in a colander. Combine drained beans, chiles, onion, garlic, cumin, oregano, chili powder, salt, and broth. Stir gently to combine ingredients. Nestle chicken thighs towards the bottom of the slow cooker.

2. Place lid on slow cooker and cook on HIGH 4 hours or until chicken is done.

3. Carefully remove chicken from slow cooker using a slotted spoon and place on a cutting board or plate. Set aside to cool slightly.

4. Place 3 cups of soup mixture in a blender; pulse to process 30 seconds or until blended. Return blended soup to slow cooker. Turn slow cooker to LOW using MANUAL setting.

5. Shred chicken with two forks. Add shredded chicken and cream cheese to slow cooker. Cook 8 to 10 minutes, stirring occasionally, until cheese melts and soup is hot throughout.

6. Ladle soup into serving bowls. Top with tortilla strips, avocado, shredded cheese, chopped cilantro, and/or sour cream, if desired.