Utah weather is still in it’s hormonal can’t decide what season it is stage of the year. We got a hint of springlike weather and then we are right back to icy wind and snow. I don’t know about you, but when it is freezing outside I just want to eat nice warm comfort food. Which brings me to today’s recipe. This White Chicken Chili is one our favorites in the cold weather! Not only is it super delicious, but you can throw it together so fast AND it makes the best leftovers!
: 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 –
Using an Instant Pot:
Cook chicken breasts until done. Once it is done, shred the chicken, and dump remaining ingredients on top of chicken and change 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 temp cream cheese. Once it is melted serve with your favorite toppings and enjoy!