Go Back
–+ servings
White Chicken Chili

Savor This Creamy White Chicken Chili for Cozy Nights

This Creamy White Chicken Chili is a low-carb delight perfect for family dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 bowls
Course: Soups
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chili Base
  • 2 pounds Chicken Breasts Can substitute with cooked shredded chicken.
  • 2 tablespoons Chili Powder Consider using smoked chili powder.
  • 1 teaspoon Cumin Freshly ground enhances flavor.
  • 1 teaspoon Garlic Powder Fresh garlic can be used.
  • 4 cups Chicken Stock Vegetable stock is a great alternative.
  • 1 can Chopped Green Chiles Substitute with jalapeños for more heat.
For the Creamy Blend
  • 2 tablespoons Butter Olive oil can be a lighter alternative.
  • 1 cup Heavy Cream Coconut cream works for a dairy-free version.
  • 8 ounces Cream Cheese Ricotta can be used as a substitute.
  • 1 cup Sour Cream Greek yogurt is a healthier choice.
For Garnishing
  • ¼ cup Chopped Cilantro Can be skipped for a milder flavor.
  • ½ medium Red Onion Green onions are a good alternative.
  • 1 cup Shredded Pepper-Jack Cheese Cheddar cheese can be used as well.

Equipment

  • Slow Cooker
  • Medium saucepan

Method
 

Step‑by‑Step Instructions
  1. Place the chicken breasts at the bottom of your slow cooker. Sprinkle chili powder, cumin, and garlic powder over the chicken, followed by the chopped green chiles. Pour in the chicken stock.
  2. Cover the slow cooker with its lid and set it to cook on low for 7 hours.
  3. An hour before serving, heat a medium saucepan over low heat and add butter. Whisk in heavy cream, cream cheese, and sour cream until smooth.
  4. After 7 hours, remove the lid and shred the chicken directly in the slow cooker.
  5. Pour your heated creamy mixture into the slow cooker with the shredded chicken. Stir gently to combine.
  6. Ladle into bowls and garnish with cilantro, red onions, and shredded Pepper-Jack cheese.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 6gProtein: 30gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

This recipe is perfect for meal prep and can be stored in the fridge for 4 days or frozen for up to 6 months.

Tried this recipe?

Let us know how it was!