Crockpot Creamy White Chicken Chili

Ingredients

Instructions

0 of 6 steps complete

1. 1Add chicken, onion, garlic, beans, green chiles, corn, broth, cumin, oregano, salt and pepper to a 6-quart slow cooker.
2. 2Cover and cook on LOW for 4–6 hours; the displayed time estimates 5 hours. Chicken must reach at least 165°F and pull apart easily, and onion should be tender.
3. 3Remove chicken and shred. Mash about 1 cup of beans against the side of the cooker to thicken the broth without blending the entire chili.
4. 4Whisk softened cream cheese with a ladle of hot broth in a bowl until smooth, then stir back into the chili with the chicken. Cover on HIGH for about 15 minutes until hot throughout.
5. 5Turn off the heat, stir in sour cream and lime juice and taste for seasoning. Divide into six bowls and top with cilantro.
6. 6Refrigerate in shallow containers within 2 hours for up to 3–4 days. Reheat gently to 165°F without prolonged boiling.