There are so many versions of chili out there, and this white chicken chili is probably my favorites. I have tweaked this recipe so many times to find the perfect balance of seasoning and just plain deliciousness. The balance of the seasoning and spice in this dish is light and smooth but packed with full-on flavor. You can certainly add more heat to this chili if that is what you are going for, but for us, it is perfect.
So let’s get started.
2-3 chicken breasts ( boneless and skinless)
2 cans of white beans ( any type of white bean)
1 can corn- drained ( can use frozen)
4 cups chicken broth
4 oz green chilies
1 onion – diced
salt and pepper to taste
1 tbsp chili powder
2 tsp cumin
1 tsp oregano
1/2 garlic powder
2 cloves garlic – minced
1 1/2 tsp parsley
1/2 tsp coriander
1/2 tsp paprika
1/4 tsp cayenne pepper
1/4 tsp red pepper flakes
1/2 block cream cheese
juice of 1/2 lemon (or lime)
1/2 cup milk
1/4 cup masa or cornmeal
- Combine all of the ingredients into your crockpot except for the cream cheese, lemon juice, milk, and masa (cornmeal).
- Cover with the lid and cook on high for 3 hours or on low for 5 hours. Remove the chicken and shred it. Place back into the chili mixture.
- Add the cream cheese and lemon juice. In a cup or bowl combine the milk and masa (cornmeal). Make sure there are no lumps in the cornmeal mixture. Pour into the chili and stir to combine well.
- Cover and let cook for 1 hour on high.
- Remove the lid and stir to make sure all of the cream cheese is fully melted.
- check the seasoning and adjust to taste. You are ready to serve.
- You can top this however you like. Avocado, Tomato, Green Onions, Hot Sauce, Red Pepper Flakes, Black Pepper, Or Jalapenos.
- You can certainly adjust the heat in this chili. If you want it with a more spicy flare… add more cayenne and red pepper flakes. If you do not like spice at all, You can leave it as is. It is a very mild flavor. I like to make this mild so I can top it with alot hot sauce and jalapenos. lol.
- Also you can serve this with tortilla chips… ummm yummm. lol.
- I served ours with jalpenos, red pepper flakes, black pepper, and tortilla chips.