White Chicken Chili

• total tid: 5 1/2 hours

Ingredienser

1½ lbs boneless skinless chicken breasts

1 tbsp olive oil

1 medium yellow onion, diced

3 cloves garlic, minced

1 (15-oz) can cannellini beans, drained & rinsed

1 (15-oz) can great northern beans, drained & rinsed

1½ tsp cumin seeds

1 tsp dried oregano

½ tsp smoked paprika

¼ tsp black or white pepper

½ tsp salt (start here)

1 (4-oz) can spicy diced green chiles

1 (4-oz) can mild diced green chiles

1 jalapeño, seeds & ribs removed, finely diced

4 cups low-sodium chicken broth

¾ cup frozen corn

2 oz cream cheese

¼ cup sour cream or heavy cream

Juice of 1 lime

Vejledning

1- Sauté & bloom spices —

8–10 minutes

Turn Sauté ON

Add olive oil

Add onion + pinch of salt

→ Cook 3–4 minutes until softened

Add cumin seeds

→ Toast 30–45 seconds until fragrant

Add garlic, oregano, smoked paprika

→ Stir 30 seconds

Turn Sauté OFF

2- Build the chili —

5 minutes

Add to the pot:

• Cannellini beans

• Great northern beans

• Spicy green chiles

• Mild green chiles

• Jalapeño

• Chicken broth

• Salt & pepper

• Nestle chicken breasts into the liquid (mostly submerged).

Put lid on vented / slow-cook position.

3- Slow cook —

~3½–4 hours

Let cook undisturbed.

⚠️ Because our slow-cook setting runs hot, do not exceed 4 hours with whole breasts

4- Shred chicken —

10 minutes

Remove chicken

Shred

Return to pot

This step protects the chicken from drying out.

5 - Natural thickening —

5 minutes

Scoop out ¾ cup beans + broth

Blend smooth

Stir back in

6- Add corn & cream cheese —

30–45 minutes

Stir in frozen corn

Stir in cream cheese

Continue cooking on slow cook

(Switch to WARM if bubbling aggressively)

7 - Finish & rest —

10–15 minutes

Turn heat OFF.

Stir in:

Sour cream or cream

Lime juice

Let rest uncovered before serving.