Slow cooker creamy white chicken chili

By dhoffmanlatter

Ingredients

• SLOW COOKER
• 1 lb boneless skinless chicken breasts
• 2 (14.5-ounce) cans Great Northern Beans, rinsed and drained*
• 2 cups low sodium chicken broth
• 1 large yellow onion, diced
• 2 (4 oz.) cans mild diced green chilies
• 1 (15 oz.) can petite diced tomatoes, drained
• 1 (15 oz.) can cream style corn
• 1-2 jalapeños, seeded and minced
• 4 garlic cloves, minced
• 1 tablespoon chicken bouillon
• 2 teaspoons ground cumin
• 1 tsp EACH chili powder, ancho chili powder, salt
• 1/2 tsp EACH smoked paprika, dried oregano
• BLENDER INGREDIENTS (ADD LATER)
• 1 (14.5-ounce) can Great Northern Beans, rinsed and drained*
• 2 tablespoons cornstarch
• 4 oz. cream cheese, softened (I use 1/3 less fat)
• 1/4 cup loosely packed cilantro
• 1/2 cup soup “broth” (removed from slow cooker after cooking, see directions for details)
• TOPPINGS
• Cheese
• Sour cream
• Tomatoes
• Avocados
• Tortilla chips
• Cilantro
• Lime juice
• Hot sauce

Preparation

Step 1

Lightly spray slow cooker with nonstick cooking spray. Add chicken in an even layer followed by all remaining slow cooker ingredients. Give the top ingredients a stir to combine. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours or until chicken is tender enough to shred.
Remove chicken to a cutting board, shred chicken and return chicken to slow cooker. Turn Slow Cooker to High (if it had been on Low).
Add all Blender Ingredients to a blender including 1/2 cup soup from slow cooker (try to just scoop out broth). Blend until smooth. Add puree back to slow cooker and stir to combine. Cook on HIGH for 30 minutes.
Season soup with salt, pepper and hot sauce to taste. Top individual servings with desired toppings. Enjoy!