high protein White Chicken Chili

This creamy white chicken chili is made super easy in your crockpot. Packed with nutrients & a perfect way to warm up in the winter.

SERVINGS: 6

PREP TIME: 10 minutes

COOK TIME: 3-8 hours (depending on low or high heat setting)

Ingredients:

• 1 lb boneless skinless chicken breasts,

• 1/2 yellow onion, diced

• 2 cloves garlic, minced

• 24 oz chicken bone broth

• 2 (15 oz) cans great Northern or Navy beans, drained and rinsed

• 2 (4 oz) cans diced green chiles (optional)

• 1 (15 oz) can whole kernel corn, drained & rinsed

• 1 tsp salt

• 1/2 tsp black pepper

• 3/4 tsp oregano

• 1/2 tsp chili powder

• 1/4 tsp cayenne pepper

• Small handful fresh cilantro, chopped (optional)

• 4 oz light cream cheese, softened

• 1/4 cup half and half

Toppings (Optional):

• Sliced jalapeños

• Dollop of sour cream or greek yogurt

• Minced fresh cilantro

• Shredded Mexican cheese

Instructions:

1. Prepare the Slow Cooker:
   Add the chicken breasts to the bottom of the slow cooker. Top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.

2. Add Vegetables & Broth:
   Top the chicken with diced onion, minced garlic, great Northern beans, green chiles, corn, chicken bone broth, and cilantro (if using). Stir well to combine.

3. Cook:
   Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.

4. Shred Chicken:
   Remove the chicken from the slow cooker and place it in a large mixing bowl. Shred the chicken with two forks, then return it to the slow cooker.

5. Add Cream Cheese & Half and Half:
   Add the softened light cream cheese and half and half to the slow cooker. Stir well, then cover and cook on HIGHfor an additional 15 minutes, or until the chili is creamy and slightly thickened.

6. Blend the Cream Cheese (Optional):
   For a smoother texture, transfer the softened cream cheese to a small mixing bowl. Add a few ladles of chili from the slow cooker and whisk until smooth. Stir this mixture back into the slow cooker along with the half and half, and cook on HIGH for 15 minutes.

7. Thicken the Chili (Optional):
   If you prefer a thicker chili, mix 1 tablespoon of cornstarch with 2-3 tablespoons of milk, half and half, chicken broth, or water. Stir until the cornstarch dissolves, then add to the chili and cook until thickened to your liking.

8. Serve:
   Stir the chili well and serve with your desired toppings.

Notes:

• Adding Extra Nutrients: Add protein pasta or rice to a bowl and pour the chili over top.

• To Store: This chili can be stored in the refrigerator for 4-5 days.

• To Freeze: Freeze the chili in an airtight container for up to 3 months.

• To Reheat: Reheat on the stovetop or in the microwave until warm.

Nutritional Information (Per Serving):

(Estimated based on 6 servings)

• Calories: 319 kcal

• Protein: 32g

• Fat: 12g

• Carbohydrates: 19g