A hearty white chicken chili with little potatoes, jalapeños, chiles, beans, and warming spices. Perfect for lunch on a chilly afternoon! This recipe includes methods for making either on the stove top, or in a slow cooker.
Notes
For a spicier chili, add the jalapeño seeds and membranes. For a milder chili, omit the jalapeño pepper or use half.
Equipment
- Large pot
- Slow cooker (optional)
- 2 cups Little Potatoes, quartered
- 1 (18 oz) can white beans, drained and rinsed
- 1 cup corn, fresh or frozen
- 2 boneless, skinless chicken breasts, chopped
- 1/2 medium onion, chopped
- 1 jalapeño pepper, seeded and finely chopped
- 1 (4 oz) can green chiles, chopped
- 1 Tbsp chili powder
- 1 tsp garlic, minced
- 1 tsp cumin
- 1 tsp salt
- 1 1/2 cups low sodium chicken broth
- 1/2 (8 oz) package cream cheese, cubed
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Instructions
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To Make on a Stove Top:
In a large pot, combine Little potatoes, beans, corn, chicken, onion, jalapeño, chiles, chili powder, garlic, cumin, salt and broth. Stir until combined.
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Step 2
Bring to a simmer over medium-high heat, stirring often. Reduce heat to medium, cover and cook for 12 to 15 minutes, stirring occasionally, until chicken and potatoes are cooked through.
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Step 3
Add cream cheese, stir, and cover for 2 to 3 minutes until cream cheese is melted. Stir to combine.
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Step 4
Serve with avocado, cilantro, sour cream and any other toppings as desired.
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To Make in a Slow Cooker:
Add all ingredients to slow cooker and stir.
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Step 6
Cook on high for four hours or low for eight hours.
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Step 7
Add cream cheese, cover until melted. Stir to combine. Serve.
