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A slow-cooked, high-protein white chicken chili that’s creamy, filling, and full of flavor. Made with white beans, tender chicken, and a blend of spices, it’s finished with Greek yogurt and cream cheese for a silky finish.

Ingredients

Scale

  • 1.5 lbs boneless skinless chicken breasts

  • 2 (15 oz) cans white beans, drained and rinsed

  • 1 (15 oz) can sweet corn, drained

  • 1 (4 oz) can diced green chilies

  • 1 small onion, diced

  • 3 garlic cloves, minced

  • 1 tsp cumin

  • 1 tsp oregano

  • 1/2 tsp paprika

  • 1/4 tsp cayenne (optional)

  • 3 cups low-sodium chicken broth

  • 4 oz cream cheese, cubed

  • 1/2 cup plain Greek yogurt

  • Juice of 1 lime

  • Salt and pepper to taste

  • Chopped cilantro for garnish (optional)

Instructions

  • Place onion, garlic, beans, corn, green chilies, and spices in the slow cooker.

  • Add chicken breasts and pour in broth.

  • Cover and cook on low for 6–7 hours or high for 3–4 hours.

  • Remove chicken, shred, and return to the pot.

  • Add cream cheese and stir until melted and smooth.

  • Mix in Greek yogurt and lime juice.

  • Adjust seasoning to taste.

  • Serve hot with your favorite toppings.

Find it online: https://themomfood.com/creamy-white-chicken-chili-slow-cooker-high-protein-a-cozy-one-pot-wonder-for-any-day-of-the-week/