It's been so long since I've done a theme week on the blog - even I couldn't remember my last recipe theme. (In case you're curious, it was the great blueberry-palooza in June of 2022.🫐🤣) So since absolutely no one is requesting that I do another recipe theme week -- I'm doing it again. Ladies and gentlemen... welcome to SOUP WEEK 2022!!! 🥣 😆
Please, try and contain your excitement over the epic My Story in Recipes theme week. 🤣 But, in all seriousness, soup is the theme for the week because it's my life line right now. It's December and things are busy - and not just for me - for everyone. My calendar is full, just like yours, and I have no extra time for fussy meal prep. This is the reason that soup is my go-to meal this month. It's easy to fix, I can make enough for several meals at once and it's warm and comforting on cold days.
Slow cooker soups and chilis are the ultimate in make ahead meals. This white chicken chili is creamy, delicious and hearty - all the things you need in a satisfying December meal. It's also something that I can put together at 8:00 in the morning, before of the day gets ahead of me. Hypothetically, anyway. 😅
I love creamy soups but I don't love the fat and calories that usually come along with it. This chicken chili gets it's creaminess from a combination of blended beans, creamed corn and light cream cheese instead of hefty doses of heavy cream. It's the perfect combination of rich flavor and velvety texture. Spice it up with more jalapeno or take it out completely to make it more mild.
Slow Cooker White Chicken Chili
1 pound boneless, skinless chicken breasts
3 14.5 oz. cans Great Northern Beans rinsed and drained
2 cups chicken broth
1 large yellow onion, chopped
2 4 oz. cans mild diced green chilies
1 15 oz. can petite diced tomatoes drained
1 15 oz. can cream style corn
1 jalapeno, seeded and minced
4 garlic cloves, minced
1 Tablespoon chicken bouillon
2 teaspoons ground cumin
1 tsp each chili powder, ancho chili powder and salt
1/2 tsp each smoked paprika, dried oregano
2 Tablespoons cornstarch
4 oz. light cream cheese, softened
1/4 cup cilantro
Cook on high for 30 minutes. Season with salt and pepper.
Add cheese, avocado, tortilla chips, sour cream, cilantro or hot sauce.
If you end up with extra Chicken Chili - transfer the leftovers to Tupperware containers or Ziploc bags and freeze it for another day. Trust me - you'll be glad you did.
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