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Creamy Crockpot White Chicken Chili with Corn & Lime

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This creamy, tangy white chicken chili is made in the slow cooker with simple pantry ingredients. It’s comforting without being heavy, and the fresh lime and cilantro at the end make it bright and alive.

Ingredients

Scale
  • 1.5 lbs (680 g) boneless, skinless chicken breasts
  • 2 cans (15 oz / 425 g each) white beans (Great Northern or cannellini), drained and rinsed
  • 1.5 cups (225 g) frozen corn
  • 2 cups (480 ml) low-sodium chicken broth
  • 4 oz (113 g) cream cheese, softened and cubed
  • 1 can (4 oz / 113 g) diced green chiles (mild)
  • 1 medium white onion, diced
  • 3 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder (mild)
  • 1 teaspoon dried oregano (Mexican preferred)
  • Salt and black pepper to taste (start with 1 tsp salt, 1/2 tsp pepper)
  • Fresh lime juice (from 2 limes)
  • 1/2 cup (15 g) fresh cilantro, chopped
  • For topping (optional): shredded Monterey Jack cheese, sour cream or Greek yogurt, crushed tortilla chips, extra lime wedges, sliced avocado

Instructions

  1. Prep your ingredients (10 minutes): Dice the onion finely. Mince the garlic. Drain and rinse both cans of white beans. Measure out your spices. Cut the cream cheese into small cubes (about 1-inch pieces). Squeeze the limes and chop the cilantro.
  2. Layer ingredients in the crockpot (5 minutes): Place the chicken breasts in the bottom of the slow cooker. Sprinkle the diced onion and minced garlic over the chicken. Add the drained beans, frozen corn, and diced green chiles. Do not stir.
  3. Add the seasonings and broth (2 minutes): Sprinkle the cumin, chili powder, oregano, salt, and pepper over the top. Pour the chicken broth around the edges, trying not to wash the spices off the chicken.
  4. Cook on low (6-7 hours) or high (3-4 hours): Low is recommended for the most tender chicken and best flavor.
  5. Shred the chicken (5 minutes): When the cooking time is up, remove the chicken breasts to a cutting board. Use two forks to shred the meat into bite-sized pieces.
  6. Add the cream cheese (5 minutes): Return the shredded chicken to the crockpot. Add the cubed cream cheese and stir gently until completely melted into the broth (about 3-5 minutes).
  7. Finish with lime and cilantro (2 minutes): Turn off the slow cooker. Stir in the fresh lime juice and chopped cilantro. Taste and adjust salt and pepper if needed.
  8. Let it rest (10 minutes): Let the chili sit for about 10 minutes before serving to allow flavors to settle and texture to thicken slightly.

Notes

For a thicker chili, mash half of one can of beans before adding. For a spicier version, add a diced jalapeño or use hot green chiles. To make dairy-free, replace cream cheese with 1/2 cup full-fat canned coconut milk. This chili tastes even better the next day.

Nutrition

Keywords: white chicken chili, crockpot chili, slow cooker chili, creamy chili, chicken chili with corn, lime chili

Find it online: https://cookluma.com/creamy-crockpot-white-chicken-chili-with-corn-and-lime/