White Chicken Black Bean Chili

It's finally chilly enough to make a delicious bowl of.. Chili! I love experimenting with different flavors and beans when it comes to this warm and savory dish. I decided to go with a creamy chicken base, instead of the traditional tomato and beef version. I also used two different kinds of beans, great northern and black beans for added flavor and texture! I love sprucing up my bowl of chili with tortilla strips, lime wedges, and fresh cilantro! We enjoyed this lovely dinner for 2 days and it tasted amazing!

I dipped saltine crackers into the chili and it balanced the flavors so well! And for even more salty flavor I threw in some tortilla strips!

To cool things down in the chili, I decided to top it off with some sour cream, monterey jack cheese, and sliced avocado!

I used my crockpot for this dish and it sat for a total of 8 hours so that I could perfect every part of the chili. Once it was time to serve it and eat, the chili just melted in your mouth. Everything came together nicely, and it got great feedback from everyone who had a taste!

This recipe calls for a lot of ingredients, but that's what made it so good! The chicken breasts were packed with flavor, as was the rest of the dish! Save this for a snowy day when you don't want to leave the house, and your family will definitely thank you!

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Prep Time: 10 minutes Serves: 6 People

Cook Time: 8 hours

Total Time: 8 hours, and 10 minutes

INGREDIENTS

• 3 Boneless, Skinless Chicken Breasts

• 1 Yellow Onion, diced

• 3 Cloves Garlic, minced

• 3 cups Chicken Broth

• 1 (15 oz) Can Great Northern Beans, drained and rinsed

• 1 (15 oz) Can Black Beans, drained and rinsed

• 1 (7-8 oz) Can Mild Diced Green Chilies

• 1/2 (15 oz) Can Whole Kernel Corn, drained

• 1 tsp. Salt

• 1 tsp. Cumin

• 1 tsp. Oregano

• 1/2 tsp. Black Pepper

• 1/2 tsp. Chili Powder

• 1/4 tsp. Red Cayenne Pepper

• 1/2 cup Chopped Cilantro

• 4 oz. Cream Cheese

• 1/3 cup Half and Half

For Toppings:

• Avocado

• Monterey Jack Cheese

• Sour Cream

• Tortilla Strips

• Saltine Crackers

• Handful of Fresh Cilantro

INSTRUCTIONS

1. Turn the crockpot on Low, and set the timer for 8 hours.

2. At the bottom of the pot, add the cleaned chicken breast, whole, with all of the spices. Add the onion, garlic, chicken broth, black beans, northern beans, green chilies, corn, and cilantro.

3. Stir the ingredients until spices are evenly mixed throughout the crockpot.

4. Cover and let cook for the 8 hours.

5. After 7 hours of cooking, remove the chicken breast and shred them with two forks. Add the shredded chicken back to the crockpot.

6. Add in the cream cheese and half and half cream until well combined and melted.

7. Continue to cook covered for the remainder of time.

8. Serve with desired toppings and enjoy!