White Chicken Chili

I don’t know about you, but when September comes, I just want to eat nice warm comfort food, which brings me to today’s recipe. This White Chicken Chili is one of our favorites during the fall and winter! Not only is it super delicious, but you can throw it together quickly, and it makes the best leftovers!

white bowl + towel (code KAILEE for 15% off)

FAMILY FAVORITE WHITE CHICKEN CHILI

– INGREDIENTS – 

1 10-ounce can green enchilada sauce (mild)

2 15.5-ounce cans white Great Northern beans, drained + rinsed

1 pound boneless skinless chicken breasts

1 1/2 cups frozen corn or 1 can drained corn

2 cans (4 ounces) diced fire-roasted green chiles (mild), undrained

3/4 teaspoon paprika

1 tablespoon ground chili powder

1 tablespoon ground cumin

salt + pepper

2 cups chicken stock or chicken broth

1 package (8 ounces) cream cheese or cottage cheese for more protein

optional toppings: fresh cilantro, lime juice, cheese, sour cream, avocado

– INSTRUCTIONS – 

TIME SAVER:

Get a rotisserie chicken from the store. Pull out all the good chicken and throw everything into a pot. Simmer all ingredients for 20 to 30 minutes, and you’re done!!

Using an Instant Pot: 

Cook chicken breasts until done. Once it is done, shred the chicken, and dump the remaining ingredients on top of the chicke,n and change the setting to slow cook for 30 minutes. Leave on warm until you are ready. Top with whatever toppings you like and enjoy!

Using a Crock Pot:

Put chicken in the bottom of your crock pot and top with remaining ingredients except for the cream cheese. Cook on high for 4 hours or low for 6-8 hours. Remove chicken, shred, and add back to crockpot. Stir in room temperature cream cheese. Once it is melted, serve with your favorite toppings and enjoy!

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Hope you enjoy this chili as much as we do!! For more of our favorite recipes, click here!