Description
A steaming bowl of Slow Cooker White Bean Chili garnished with shredded cheese, fresh cilantro, avocado slices, and crushed tortilla chips. The creamy texture and vibrant toppings make this chili a comforting and visually appealing meal.
Ingredients
1.5 lbs boneless, skinless chicken breasts or thighs
4 cups chicken broth
2 (15 oz) cans white beans (cannellini or Great Northern), drained and rinsed
1 (15 oz) can corn, drained
1 (4 oz) can diced green chiles
3 garlic cloves, minced
1 tsp ground cumin 1 tsp chili powder
1 tsp dried oregano
1 medium onion, diced
2 tbsp olive oil (optional, for sautéing onion)
1/2 cup cream cheese or sour cream (optional, for creaminess)
Toppings: diced avocado, shredded cheese, sour cream, cilantro, lime wedgesInstructions
Prepare the Slow Cooker:
Add chicken breasts, white beans, corn, green chiles, onion, garlic, and spices to the slow cooker. Stir everything together. 
Add the Broth:
Pour in the chicken broth until ingredients are fully submerged.
Cook:
Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is fully cooked and tender.
Shred the Chicken:
Remove the chicken, shred it with two forks, then return it to the slow cooker.
Make It Creamy (Optional):
Stir in cream cheese or sour cream during the last 15 minutes of cooking. Mix until smooth and creamy.
Serve and Enjoy:
Ladle into bowls and add your favorite toppings like avocado, cheese, sour cream, or a squeeze of lime!
Tips & Variations:Add a bit of spice with diced jalapeños or a dash of cayenne pepper.
Make it vegetarian by skipping the chicken and adding extra beans or veggies like zucchini.
Warm up with this comforting bowl of white bean chili!
