It’s fall… time for chili! I’ve made a few different versions of white chicken chili, but this version that I adapted from The Chunky Chef is by far my favorite. Step on some crunchy leaves, grab a cozy sweater, and enjoy some chili!

Ingredients

• 1 lb boneless skinless chicken breasts – I usually use more than a pound for a more hearty chili. You can also use frozen and it still turns out great!
• 1 yellow onion – diced (I usually use frozen for a quicker recipe!)
• 2 cloves garlic – minced
• 32 oz. chicken broth 
• 3 15oz cans great Northern beans – drained and rinsed
• 2 4oz cans diced green chiles – I usually use mild because kids will be eating it, but hot works great, too
• 1 15oz can whole kernel corn – drained
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp cumin
• 3/4 tsp oregano
• 1/2 tsp chili powder
• 1/4 tsp cayenne pepper
• small handful fresh cilantro – chopped (dried works great if you don’t happen to have fresh on hand!)
• 8 oz reduced fat cream cheese – softened
• 1/3 cup half and half
• Monterey Jack cheese (optional, for topping)
• Tortilla strips (optional, for topping)
• avocado (optional, for topping)
• Sour cream (optional, for topping)

Directions

1. Add chicken breasts to bottom of top slow cooker with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
2. Top with diced onion, minced garlic, great Northern beans, green chiles, corn, chicken broth and cilantro.  Stir.
3. Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.
4. Remove chicken to large mixing bowl, shred, then return to slow cooker.
5. Add cream cheese and half and half, stir, then cover and cook on HIGH for 15 minutes, or until chili is creamy and slightly thickened.
6. Stir well and serve with desired toppings.