White Chicken Chili
Why I Love This Recipe
The first time I made this, my middle kiddo, who was 12 at the time, jumped up from the dinner table and ran circles around the house chanting, “This is amazing! Mom is a good cook!” over and over. Since then, he asks for it regularly, and although he has never sung its praises quite like he did the first time, he does exclaim about just how much he loves this recipe. My husband and oldest child love it too…. But they are much more stoic than my middle kid. Secretly, I think they wish they had run around the house singing too….
We usually double the recipe to feed our family of five. That gives us a decent amount of leftovers to last a day or two. You could make this on the stovetop, but the chicken might not shred quite so easily, so you might consider dicing the chicken before you cook it.
Ingredients You'll Need
1 large white onion, diced
1 sm can green chiles, mild (or jalapenos, if you like a bit more heat)
~ 2 lbs boneless, skinless chicken breasts
1 packet taco seasoning
1 can chicken broth
2 cans great northern beans, rinsed
1 8oz block cream cheese, softened
2 cups shredded cheese (we use a Mexican or taco blend)
Sliced green onions
In a slow cooker, place the onion, green chiles on the bottom and top with chicken, taco seasoning, broth, and beans. Cook on low for 6+ hours. Shred chicken with a fork, then add a the shredded and cream cheeses and cook another hour or so until the cream cheese is melted. Stir well to mix in. Serve topped with more cheese, green onions, and Fritos.