Creamy White Chicken Chili {Crock pot or Stove top}

Until now, I have never made white chili. And I am not exaggerating when I say that while eating this for the first time, I looked across the table at my family and said "WHY HAVE I NOT MADE THIS BEFORE? THIS IS ONE OF THE BEST THINGS I'VE EVER EATEN!" I made the same exclamation while eating the leftovers at work the next day, and made the chili again for my work team the next week. And I'm making it again tonight since THE SNOW IS BACK.

This is really, really delicious stuff. White beans, corn, chiles, chicken, the perfect amount of spices. Not only is it SO good, but you can let it cook in your crock pot all day or you can easily whip it up quickly on the stove top after a long day of shoveling. I've made it both ways and it's wonderful either way.

You can garnish this any way you like - I love it with some diced avocados. Other members of my family like a little tomato and cilantro. We don't always use cheese, but that's an option too.

I like to serve this with corn muffins. And be ready, cause everyone will ask for seconds. And then they'll ask how soon they can eat it again...

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Creamy White Chicken Chili

1 pound boneless skinless chicken breasts
1 yellow onion, diced
2 cloves garlic, minced
3 cups chicken broth
2 - 15 oz cans Great Northern beans, rinsed and drained
2 - 4 oz cans green chiles
2 - 15 oz can corn, drained
1 tsp. salt
1/2 tsp. black pepper
1 tsp. cumin
3/4 tsp. oregano
1/2 tsp. chili powder
1/4 tsp. cayenne pepper
small handful fresh cilantro chopped
4 oz. reduced fat cream cheese, softened
1/4 cup half and half

TOPPINGS:
diced roma tomatoes
diced avocados
dollop of sour cream
minced fresh cilantro
tortilla strips
shredded Monterey jack or Mexican cheese

For the crock pot:

Add chicken breasts to bottom of slow cooker, top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper. Top with diced onion, minced garlic, great Northern beans, green chiles, corn, chicken broth and cilantro. Stir.

Cover and cook on low for 8 hours or on high for 3-4 hours. Remove chicken to a cutting board, shred, then return to slow cooker. Add cream cheese and half and half, stir, then cover and cook on high for 15 minutes, or until chili is creamy and slightly thickened. Stir well and serve with desired toppings.

For the stove top:

Used cooked and chopped chicken, or cook chicken separately, cool and then chop or shred.

In a large Dutch oven, saute onion in a small amount of olive oil for 3 minutes. Add garlic and continue cooking and stirring for 2 minutes. Add cumin, oregano, chili powder and cayenne and stir to combine.

Add chicken broth, corn, beans, diced chiles and cilantro. Bring to a simmer over medium high heat, then reduce heat to low. Add chicken, cream cheese and half and half and cook over low until slightly thickened. Serve immediately with desired toppings.

Recipe Source: The Chunky Chef