Hi hi! Yesterday morning I threw what I had on hand into my crockpot and eight hours later I was so pleased to have a warm and comforting bowl of white chili to dive into after a long day. It’s so easy to make that I’ve never even had to write the recipe down. Just about all of the quantities are in TWOS. It’s TOO simple not to make. :)

WHITE CHICKEN CHILI

Serves: 4-6 Hands On Time: 15 minutes Total Time: 4 - 8 hours

Ingredients:

2 chicken breasts (approx. 1 lb.)
2 cans great northern beans, drained and rinsed
2 cans diced green chilies (the small 4oz cans)
2 jalapeños, seeded and diced
2 cloves garlic, minced
1/2 an onion, diced
2 Tablespoons cumin
1 1/2 teaspoons dried oregano
1 1/2 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon pepper
2 cups chicken bone broth (or chicken stock)
1 lime - zested and juiced
1/2 block of cream cheese (if you like a thicker soup use the whole block)
2 swirls of the pot with heavy cream

Topping Suggestions:

shredded monterrey jack cheese
cilantro
tortilla chips
squirt of lime
hot sauce
sour cream
avocado

Directions:

Add chicken, beans, green chillies, diced onion, diced jalapeño, minced garlic, cumin, oregano, chili powder, salt, pepper, bone broth, lime zest and lime juice into a slow cooker.
Set it on low for 8 hours or high for 4 hours.
When there is about 1-2 hours remaining, open the lid and shred the chicken with a fork. If it doesn't shred easily, it needs more time. Throw in the cream cheese and put the lid back on for the remaining time.
When the time is up, stir in the now softened cream cheese until incorporated. Add a few swirls of the pot with heavy cream. Taste and add salt if needed.
Serve with suggested toppings.

Macros: (Based on recipe making 6 servings. Toppings not included).