Slow Cooker White Chicken Chili

¾ to 1 pound boneless, skinless chicken thighs (usually 6) ( or 2 boneless, skinless chicken breasts will work in place of the thighs), fat trimmed , and cut into small pieces·

3 cans (15 or 16 oz) great Northern white beans, great northern beans or cannellini beans, drained and rinsed

1 can (15 or 16 oz) corn kernels, drained and rinsed

2 medium - large onions, chopped fine

8 cloves garlic, minced

2 cans (4 oz) fire roasted green chilis

3 cups chicken stock or broth

1 tablespoon chili powder

4 teaspoons ground cumin powder (or 1 ½ tablespoons)

1 teaspoon smoked paprika

2 teaspoons ground coriander

1 brick (8 oz) cream cheese, softened

salt, to taste

pepper, to taste

cooking spray

subheading: Toppings:

¼ cup cilantro, fresh, minced

2 avocados, pitted, chopped into ½ to ¾ inch pieces

4 jalapeños, seeded and chopped fine

2 tablespoons jarred pickled jalapeños, drained, minced

2 to 3 tablespoons olive or another vegetable oil

1 cup shredded Monterey Jack cheese

tortilla chips

Directions at kitchendivas.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer