Ingredients
Main Ingredients
- 1 Tablespoon olive oil
- 1 medium yellow onion, diced
- 2 poblano peppers, seeded and diced
- 3 cloves garlic, minced
- 2-3 cups chicken broth or chicken stock
- 2 (15-ounce) cans white cannellini beans, drained and rinsed
- 1 (15-ounce) can corn, drained
- 2 (4-ounce) cans diced green chiles with juices
- 1 teaspoon oregano
- 2 teaspoons chili powder
- 3 teaspoons cumin
- 1 teaspoon smoked paprika
- Freshly cracked pepper, to taste
- Kosher salt, to taste
- 1 pound boneless skinless chicken breasts or chicken thighs
- 4 ounces cream cheese (dairy-free if needed, optional)
- 1 cup full fat coconut milk or heavy cream
Toppings (Optional)
- Chopped cilantro
- Diced avocado
- Shredded cheese
- Sour cream or Greek yogurt
- Fresh lime wedges
- Crushed tortilla chips
Instructions
- Sauté Vegetables: Heat the olive oil in a medium skillet over medium heat. Add the diced onion and poblano peppers and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant. Transfer this mixture to the slow cooker.
- Add Base Ingredients: Pour in 2 cups of chicken broth, then add the drained white cannellini beans, drained corn, diced green chiles with their juices, oregano, chili powder, cumin, smoked paprika, salt, and freshly cracked pepper. Stir to combine everything evenly.
- Add Chicken and Cook: Nestle the chicken breasts into the chili mixture, pressing them down to submerge fully in the liquid. Cover the slow cooker and cook on high for 4-6 hours or on low for 6-8 hours until the chicken is tender and cooked through.
- Shred Chicken and Finish Chili: Remove the chicken breasts onto a cutting board and shred them using two forks. Return the shredded chicken to the slow cooker. Add the cream cheese (if using) and the full-fat coconut milk or heavy cream, stirring well to melt and combine all ingredients. If needed, add up to 1 cup more chicken broth to reach your preferred chili consistency. Taste and adjust salt and pepper as needed.
- Serve and Garnish: Ladle the chili into bowls and add your choice of toppings such as cilantro, diced avocado, shredded cheese, sour cream, lime wedges, or crushed tortilla chips for extra flavor and texture.
Notes
- Using chicken thighs instead of breasts enhances moisture and flavor.
- For dairy-free options, substitute cream cheese with a dairy-free version and use coconut milk instead of heavy cream.
- Adjust the amount of chili powder and green chiles to control the spice level.
- Can be made ahead and reheated; flavors deepen after resting.
- Serve with warm cornbread or tortilla chips for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten Free
