White Bean Chicken Chili

Im so glad that soup weather is returning! 🍁🍂🍁

This is my favorite white bean chicken chili recipe. It's just so good and it's even better the second day!

I love a the ease of a slow cooker recipe.

This one utilizes either a skillet to brown the chicken and soften the veggies or it can all be done in an instapot that has a sauté and slow cook feature. That's the option I chose....and it makes this recipe even easier

Of course you can also cook the whole thing right on the stove!

It's so quick and easy to make this soup!

Just a couple steps and you’re done!

It’s the perfect meal hectic weeknights, for football game day and busy weekends!

Hope you enjoy this one as much as my family does!

White Bean Chicken Chili

Ingredients:

1 tablespoon olive oil

2 boneless chicken breasts (about 1 lb)

1 medium onion, chopped

4 garlic cloves, minced

1 medium jalapeño, chopped (seeded if no heat desired)

2 tsp Italian seasoning

1 tsp ground cumin

2 15oz cans white kidney beans, rinsed and drained (any white bean works)

3 cups chicken broth

1/2 cup frozen corn

4 oz cream cheese (full fat)

Cilantro

Siracha sauce

Sour cream

Instructions:

Heat oil in a skillet, add chicken and sauté until no longer pink, about 5-6 minutes. Remove and place in slow cooker. Add all remaining ingredients except broth beans, cream cheese and corn. Cook until soft. Add to slow cooker along with beans and broth (this can all be done in an instapot using the sauté feature).

Stir to combine. Cover and cook on low for 6-7 hours until chicken is tender and shreds easily. Shred chicken and return. Add cream cheese, corn, salt and pepper to taste. Cook until cream cheese is melted and corn is tender, about 5 minutes. Serve with siracha, cilantro and a dollop of sour cream.

Enjoy!!