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White Chicken Chili

A comforting slow cooker White Chicken Chili with tender chicken, beans, corn, and spices, finished with sour cream and Monterey Jack cheese.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 lb boneless skinless chicken breast
  • 2 cans 15 oz each great northern beans, drained and rinsed
  • 1 can 15 oz corn, drained
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 2 cups chicken broth
  • 1 tbsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 can 4 oz diced green chilies
  • 1 cup sour cream
  • 1 cup shredded Monterey Jack cheese

Equipment

  • Crock Pot
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Wooden spoon or spatula

Method
 

  1. Dice the onion and mince the garlic.
  2. Layer the chicken, great northern beans, corn, onion, garlic, and diced green chilies in the Crock Pot.
  3. Sprinkle the ground cumin, chili powder, salt, and black pepper over the layered ingredients.
  4. Pour the chicken broth into the Crock Pot, ensuring all ingredients are covered.
  5. Cook on low for 360 minutes (6 hours), allowing flavors to meld.
  6. About 30 minutes before serving, remove the chicken, shred it with two forks, and return it to the pot.
  7. Stir in the sour cream and shredded Monterey Jack cheese until creamy and well combined.
  8. Let the chili heat through for an additional 10 minutes, then serve.

Notes

For added depth, let the chili rest for 30 minutes after cooking to allow flavors to fuse before serving.