Ingredients
Base Ingredients
- 1 Tablespoon olive oil
- 1 medium yellow onion, diced
- 2 poblano peppers, seeded and diced
- 3 cloves garlic, minced
Chili Components
- 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 and kosher salt to taste
- 1 pound boneless skinless chicken breasts (or chicken thighs)
Dairy and Cream
- 4 ounces cream cheese (dairy-free if needed, optional)
- 1 cup full fat coconut milk (or heavy cream)
Toppings (Optional)
- Common toppings: shredded cheese, sour cream, chopped cilantro, lime wedges, sliced jalapeños, diced avocado, green onions, tortilla chips
Instructions
- Sauté Aromatics: Heat olive oil in a medium skillet over medium heat. Add diced onion and poblano peppers, sautéing for 3-4 minutes until softened. Add minced garlic and cook an additional minute until fragrant. Transfer this mixture to a slow cooker.
- Add Base Ingredients: Pour in 2 cups of chicken broth, drained white beans, corn, diced green chiles including juices, and sprinkle in oregano, chili powder, cumin, smoked paprika, salt, and pepper. Stir to combine evenly.
- Add Chicken and Cook: Nestle the chicken breasts into the chili mixture, pressing them down to submerge. Cover slow cooker and cook on high for 4-6 hours or low for 6-8 hours until the chicken is cooked through and tender.
- Shred Chicken and Finish: Remove chicken from the slow cooker and shred with two forks. Return shredded chicken to the slow cooker. Stir in cream cheese (if using) and coconut milk or heavy cream until melted and combined. Adjust thickness by adding up to 1 cup more chicken broth if desired. Taste and adjust salt and pepper as needed.
- Serve: Ladle the chili into bowls and serve with your favorite toppings, such as shredded cheese, sour cream, cilantro, or avocado.
Notes
- You can substitute chicken thighs for a juicier texture.
- Dairy-free options work well with coconut milk and dairy-free cream cheese.
- Adjust the chili powder and cumin to taste for spice level.
- Leftovers keep well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
- Use low-sodium chicken broth to better control salt levels.
- For thicker chili, reduce additional broth or simmer uncovered for 15-20 minutes after cooking.
- Prep Time: 15 minutes
- Cook Time: 4 hours 5 minutes
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American Southwest
- Diet: Gluten Free
