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Easy Crockpot White Chicken Chili with Corn and Lime

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A creamy, bright, and comforting white chicken chili made in the slow cooker with tender chicken, white beans, sweet corn, and a fresh lime finish. Perfect for busy weeknights, this set-it-and-forget-it recipe delivers soul-soothing flavor with minimal effort.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts (about 3 medium)
  • 2 cans (15 oz each) white beans (Great Northern or cannellini), drained and rinsed
  • 1.5 cups frozen corn
  • 4 cups low-sodium chicken broth
  • 1 can (4 oz) diced green chiles
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • 1 teaspoon salt (plus more to taste)
  • ½ teaspoon black pepper (plus more to taste)
  • 8 oz cream cheese, softened and cut into cubes
  • ½ cup heavy cream
  • 3 tablespoons fresh lime juice (from about 2 medium limes)
  • ¼ cup fresh cilantro, chopped (plus more for garnish)
  • Optional toppings: tortilla chips or crumbled tortilla strips, shredded Monterey Jack cheese, diced avocado, sour cream

Instructions

  1. Prep your ingredients: Dice the onion, mince the garlic, drain and rinse the beans, and cut the cream cheese into cubes.
  2. Layer the ingredients in the slow cooker: Start with the diced onion and minced garlic on the bottom. Place the chicken breasts on top, then add the drained beans, frozen corn, and diced green chiles. Sprinkle the cumin, oregano, chili powder, salt, and pepper over everything. Pour the chicken broth around the sides—do not pour directly over the chicken.
  3. Cook on low for 6-7 hours or high for 3-4 hours, until the chicken shreds easily with a fork.
  4. Remove the chicken breasts to a cutting board. Shred with two forks or use a hand mixer on low speed right in the pot. Return the shredded chicken to the slow cooker.
  5. Add the cream cheese: Drop in the cubed cream cheese and stir until mostly melted. Cover and cook for 20-30 minutes.
  6. Stir in the heavy cream: Pour in the heavy cream and stir until smooth and velvety. Taste and adjust salt and pepper.
  7. Finish with lime and cilantro: Turn off the slow cooker. Squeeze in the fresh lime juice and stir in the chopped cilantro.
  8. Ladle and serve immediately with desired toppings.

Notes

For best results, add cream cheese during the last 30 minutes to keep it silky. Add lime juice right before serving to maintain brightness. This chili freezes well; freeze the base without cream cheese and cream, then add them when reheating. To thicken, mash some beans or stir in a cornstarch slurry. For a spicier version, add diced jalapeño or chipotle peppers.

Nutrition

Keywords: white chicken chili, crockpot chili, slow cooker chili, chicken chili, white chili, corn and lime chili, easy chili recipe, weeknight dinner, comfort food

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