Slow Cooker White Chicken Chili

Instructions

1. 1

   Place 2 lbs boneless, skinless chicken thighs in the slow cooker. Add 3 cans (15 oz each) white cannellini beans (drained), 2 cans (4 oz each) green chiles, 1 medium diced yellow onion, 4 cloves minced garlic, 3 cups chicken broth, 2 teaspoons cumin, 1½ teaspoons chili powder, 1 teaspoon garlic powder, ½ teaspoon oregano, and ½ teaspoon salt. Stir to combine.

2. 2

   Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours until the chicken is completely tender and shreds easily.

3. 3

   Remove the chicken and shred it into bite-size pieces with two forks. Add 4 oz cubed cream cheese to the slow cooker and stir until fully melted and incorporated into the broth, about 5 minutes on HIGH.

4. 4

   Return the shredded chicken to the pot and stir in ½ cup sour cream. Taste and adjust seasoning with salt, cumin, or chili powder as needed.

5. 5

   Serve in bowls topped with shredded Monterey Jack cheese, fresh cilantro, sliced jalapeño, and a squeeze of lime.