Ingredients
2 pounds boneless, skinless chicken breasts: The main protein source.
1 can (15 ounces) white beans (such as cannellini or Great Northern): For creaminess and fiber.
1 can (15 ounces) corn (drained): For sweetness and texture.
1 medium onion (diced): To add flavor.
2 cloves garlic (minced): For aromatic depth.
1 can (4 ounces) diced green chilies: For a mild kick.
1 teaspoon ground cumin: For warmth and earthiness.
1 teaspoon chili powder: To enhance the spice.
½ teaspoon paprika: For additional flavor.
4 cups chicken broth: To create a flavorful base.
1 cup heavy cream: For richness (optional).
Salt and pepper (to taste): For seasoning.
Fresh cilantro (for garnish): To add freshness.
Instructions
Step 1: Prepare the Ingredients
Start by dicing the onion and mincing the garlic. Drain and rinse the white beans and corn.
Step 2: Layer the Ingredients in the Crock Pot
Place the boneless, skinless chicken breasts at the bottom of the crock pot. Layer on the diced onion, minced garlic, drained white beans, corn, and diced green chilies.
Step 3: Add Seasonings and Broth
Sprinkle the ground cumin, chili powder, paprika, salt, and pepper over the top. Pour in the chicken broth, ensuring the ingredients are submerged.
Step 4: Cook
Cover the crock pot and set it to cook on low for 6-8 hours or on high for 3-4 hours. The chicken will become tender and easily shredable.
Step 5: Shred the Chicken
Once cooked, remove the chicken breasts from the crock pot and shred them using two forks. Return the shredded chicken to the pot and stir to combine.
Step 6: Add Cream (Optional)
For a creamier texture, stir in 1 cup of heavy cream at this stage. Allow it to heat through for about 10 minutes before serving.
Step 7: Serve and Garnish
Ladle the chili into bowls and garnish with fresh cilantro. You can also add toppings such as shredded cheese, avocado, or sour cream if desired.
- Prep Time: 15
- Cook Time: 6h