32-64 ounces chicken broth (homemade is best) Enough to just cover the ingredients
4 cans (15.5 ounces) great northern white beans, fully drained and rinsed
3 cans (4 ounces) diced green chiles (or 1 large can whole green chiles, split, rinsed, and diced)
2 teaspoons salt (or to taste)
1 teaspoon freshly ground black pepper
2 teaspoons ground cumin
2 teaspoons dried oregano
1/4 to 1/2 teaspoon cayenne pepper
1 teaspoon chili powder
2 tablespoons molasses
1/2 cup freshly chopped cilantro (optional)
8 ounces low fat cream cheese, cubed
In a 6 qt dutch oven or stock pot, saute the
onions and garlic in the oil and lime juice over
medium high heat. Cook until the onions are
fragrant and translucent.
Add in the cooked chicken, chicken broth, beans,
chiles, spices and molasses. Bring to a boil,
stirring often, and then reduce heat to simmer.
Simmer uncovered for at least 30-45 minutes, or
until it's the thickness you desire, stirring
Turn off the heat and stir in the cubed cream
cheese. Stir constantly until the cream cheese
melts and incorporates completely.
Top with as many or as few optional toppings as
Tortilla chips or strips
shredded Mexican blend cheese
SLOW COOKER INSTRUCTIONS
Complete step 1 above and then add all the
ingredients to a large slow cooker. Cook on low
for 6-8 hours or high for 2-4. Once hot and
thickened to your liking, continue with step 3.
Enjoy! Use LESS liquid in the crock pot since
the liquid cannot evaporate to reduce during
cooking. No more than 32 oz. of chicken broth.
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