What is more perfect to eat on a cold day than chili? This is such an easy and spicy white chicken chili crockpot recipe! To make it less spicy, just reduce the amount of cayenne, paprika, and chili powder. Also, you can add dairy free sour cream (I use Tofutti brand the most) and/or add dairy free cheese. I occasionally add an avocado which is a delicious addition. Hope you all are staying warm as this cold front is coming through!
Hope you enjoy this recipe :)
Ingredients:
1 lb. boneless chicken, roughly 2 chicken breasts
½ yellow onion, chopped
2 garlic cloves, minced
1 (15.5 oz) can great northern beans, drained and rinsed
1 (15.5 oz) can white kidney beans, drained and rinsed
1 (15 oz) can sweet corn, drained and rinsed
2 ½ cup chicken broth, I use the Kettle and Fire brand.
¼ cup fresh cilantro, chopped
1 tsp cumin
1 tsp oregano
½ tsp chili powder
½ tsp cayenne
½ tsp paprika
½ tsp garlic powder
½ tsp salt
½ tsp pepper
15 min prior to serving:
½ cup almond milk, I use Malk brand.
4 oz (½ carton) dairy free cream cheese, softened. I use the Kite Hill brand.
Directions:
Add all the ingredients except for the almond milk and cream cheese into a crockpot. Stir so it’s all combined.
Cook on High for 3-4 hrs or Low for 6-8 hrs.
When close to being done, take the chicken breast out of the crockpot and shred.
Add softened cream cheese and almond milk. Stir until evenly mixed. Let sit for 15 minutes or so.
Serve warm.
Enjoy!!
Comments