Slow Cooker White Bean Chicken Chili

An easy, but deliciously comforting bowl of chili for a cold winter day. Warm, hearty, and delicious, this white chicken chili delicious!

White Bean Chicken Chili

February still means winter. It snowed here today. It’s supposed to snow tonight. I know most people around here feel the complete opposite, but I love the snow. Growing up, even a half inch of snow meant that school was out, and everyone stayed home. It was like everything just shut down. And it was amazing. The white blanket brought an element of peace and calm to our city.

Where I live, life goes on while it snows. Schools stay open. People go to work. People are out living their normal lives, only slowed slightly by unplowed roads. But every snow fall, part of me wants to just stay home, cozy up, and enjoy the quiet peace of the snow. And I want everyone around me to do the same.

While life still goes on, I can take a few minutes to cozy up on the couch and enjoy a few minutes of the snow. This chili is a perfect meal to warm up from the outside cold. It’s simple, easy to put together, and yet comforting and hardy. The enchilada sauce, spice and other ingredients give it an amazing flavor. Adding a little cream cheese at the end, makes it creamy. It really is a perfect balance of warmth and comfort in a bowl.

1 10 ounces can green enchilada sauce

2 cans great northern beans, drained and rinsed

3 chicken breasts, cut into 2-3 pieces each

2 cups corn

2 4 ounces cans green chili peppers

1 teaspoon oregano

1 heaping tablespoons chili powder

1 tablespoon cumin

2 tablespoons chopped fresh cilantro

1 teaspoon salt

1/2 teaspoon pepper

2 cups chicken broth

3 ounces cream cheese, softened

Pour enchilada sauce into bottom of slow cooker. Add everything except cream cheese. Stir to combine everything. Make sure chicken is covered by the liquid before putting the lid on.

Cook on high for 3 ½ - 5 hours on high, or 6-8 hours on low. The chicken should fall apart when it is cooked. Remove chicken from pot and shred. Return chicken to the pot. Cut up cream cheese into small amounts and add to the pot. Stir until the cream cheese is melted.

Serve with avocado, lime, and tortilla chips. Serves 6-8.

*adapted from Chelseasmessyapron.com