2(15 ounce) cansGreat Northern White beanssee note
Optional Toppings: Sour cream, Greek yogurt, shredded montery jack or cheddar cheese, feta cheese, salsa verde, tortilla chips
Instructions
In a 6-quart slow cooker, mix together the stock, cumin, onion powder, minced garlic, salt, pepper, cayenne, bay leaves, onion, and chilies. Pour in 1 can of white beans without draining, and then rinse and drain the other can of beans and add to the slow cooker as well. Nestle the chicken in the liquid.
Cover and cook on low for 7-8 hours or high for 3-4 hours.
Discard the bay leaves and remove the chicken from the slow cooker and place it on a cutting board or in a bowl.
While the chicken is removed from the slow cooker, place 2 cups of the chili into a blender and blend until smooth. Be sure to leave the lid on your blender open a crack to let steam escape.
Slice up the chicken into bite-size pieces, or use a handheld kitchen mixer to quickly shred your chicken.
Return the chopped or shredded chicken to the slow cooker, along with the blended bean mixture and stir to combine everything.
Dish out the white chicken chili and top with your favorite toppings, such as sour cream, cheese, tortilla chips, avocado, and/or cilantro.
Video
Notes
Beans: Be sure to only rinse and drain one can of the beans. The thick liquid from the canned beans helps to thicken and flavor this White Chicken Chili recipe. Leftovers: Store leftover Chicken Chili in the fridge for 3-4 days and in the freezer for up to 3 months. Creamy Chili: If you want a super creamy, decadent White Chicken Chili, add 4 ounces of softened cream cheese to the crockpot for the last 30 minutes of cook time.