White Chicken Chili

5 mins
Serves 1
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Directions

  1. 1Put 1.25 lb boneless chicken thighs in a Crock-Pot.
  2. 2Add 10 oz green chili enchilada sauce, cleaning the can with a little water.
  3. 3Add 8 oz Hatch green chiles.
  4. 4Add 2 cans of white beans.
  5. 5Add 2 cups of fire roasted corn.
  6. 6Add 1 tsp oregano, 1 tsp paprika, 1 tbsp chili powder, 1 tbsp cumin, a big pinch of salt, and a small pinch of pepper.
  7. 7Add 2 cups of chicken bone broth.
  8. 8Mix it up, turn it on high, and cook for 3-4 hours.
  9. 9Pull out the chicken, shred it, and drop it back in.
  10. 10Add 8 oz softened cream cheese and mix.
  11. 11Turn it on low and cover for about another hour.
  12. 12Add cilantro and the juice of 1 lime.
  13. 13Serve with cheddar cheese, sour cream, and crushed tortilla chips.

Ingredients

  • 1.25 lb Boneless chicken thighs
  • 10 oz Green chili enchilada sauce
  • 8 oz Hatch green chiles
  • 2 cans White beans
  • 2 cups Fire roasted corn
  • 1 tsp Oregano
  • 1 tsp Paprika
  • 1 Tbsp Chili powder
  • 1 Tbsp Cumin
  • 1 big pinch Salt
  • 1 small pinch Pepper
  • 2 cups Chicken bone broth
  • 8 oz Cream cheese
  • 1 Cilantro
  • 1 Lime
  • 1 Cheddar cheese
  • 1 Sour cream
  • 1 Crushed tortilla chips

Equipment

Crock-Pot