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Cozy Crockpot White Chicken Chili with Corn and Lime

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This creamy, bright white chicken chili is made in the slow cooker with tender chicken, sweet corn, tangy lime, and a velvety broth. It’s a set-it-and-forget-it meal that’s perfect for chilly nights and will convert even the biggest skeptics.

Ingredients

Scale
  • 1 ½ pounds boneless, skinless chicken breasts (about 3 medium breasts)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 ½ cups)
  • 4 cloves garlic, minced
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 1 can (15 oz) white hominy, drained and rinsed
  • 1 ½ cups frozen corn kernels
  • 1 jar (16 oz) salsa verde (recommended: Herdez or Frontera)
  • 4 cups low-sodium chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano (preferably Mexican oregano)
  • ½ teaspoon smoked paprika
  • Salt and black pepper to taste (start with 1 teaspoon salt and ½ teaspoon pepper)
  • ½ cup heavy cream (or half-and-half for lighter version)
  • Juice of 2 limes
  • Zest of 1 lime
  • Fresh cilantro, chopped (for topping)
  • Diced avocado (for topping)
  • Tortilla chips or strips (for topping)
  • Shredded Monterey Jack cheese (for topping)
  • Sour cream or Mexican crema (for topping)
  • Lime wedges (for serving)

Instructions

  1. Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 3-4 minutes until softened and translucent. Add minced garlic and cook for 30 seconds until fragrant. Do not let garlic burn.
  2. Transfer sautéed onions and garlic to a 6-quart slow cooker. Add drained cannellini beans (reserve 1 cup for later), drained hominy, frozen corn, salsa verde, chicken broth, cumin, oregano, smoked paprika, and a pinch of salt and pepper. Stir to combine. Place chicken breasts on top, pushing them slightly into the liquid.
  3. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until chicken shreds easily with a fork.
  4. Carefully remove chicken breasts from slow cooker and place on a cutting board. Use two forks to shred the chicken into bite-sized pieces. Return shredded chicken to the slow cooker and stir.
  5. In a small blender, combine the reserved 1 cup of cannellini beans with ¼ cup of hot broth from the slow cooker. Blend until completely smooth. Pour the bean puree back into the slow cooker and stir well to thicken the broth.
  6. Stir in heavy cream, lime juice, and lime zest. Taste and adjust seasoning with more salt, lime, or cumin as needed. Let cook for another 10 minutes on low to meld flavors. Do not let it boil after adding cream.
  7. Ladle chili into bowls and serve with desired toppings: fresh cilantro, diced avocado, tortilla chips or strips, shredded Monterey Jack cheese, sour cream or Mexican crema, and lime wedges.

Notes

For a thicker chili, reduce chicken broth by ½ cup if salsa verde is watery. Add lime juice at the very end to keep it vibrant. For a vegetarian version, skip the chicken and add two more cans of beans, using vegetable broth. For a dairy-free version, replace heavy cream with full-fat coconut milk. Leftovers keep in the refrigerator for up to 4 days and freeze well for up to 3 months.

Nutrition

Keywords: white chicken chili, crockpot chili, slow cooker chili, chicken chili, white chili, corn, lime, salsa verde, easy chili, comfort food

Find it online: https://lolaspoon.com/cozy-crockpot-white-chicken-chili-with-corn-and-lime/