Description
A comforting and hearty chili featuring tender chicken, creamy beans, and a delightful blend of spices.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 cup chicken broth
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup heavy cream
- 1/4 cup chopped cilantro (optional)
- Toppings: avocado, cheese, sour cream
Instructions
- In a slow cooker, combine the shredded chicken, white beans, corn, chicken broth, onion, garlic, cumin, chili powder, salt, and black pepper. Stir well to combine all ingredients thoroughly.
- Cover the slow cooker and set to low for 360 minutes or high for 240 minutes. The longer the cook time, the more the flavors will meld together, creating a rich and flavorful dish.
- About 30 minutes before serving, stir in the heavy cream. This will transform your chili into a creamy delight. Taste and adjust seasoning if needed; feel free to add a bit more salt or spices based on your preference.
- Serve the chili hot, topped with your choice of avocado, shredded cheese, and a dollop of sour cream. These toppings add a lovely contrast and enhance the rich flavors of the chili.
Notes
For a vegetarian version, use vegetable broth and add more vegetables. Customize spice levels and toppings to your taste.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 70mg