White Chicken Chili
3 lbs. boneless skinless chicken breasts, rinsed and patted dry
2 tbsp. olive oil, divided
2 tbsp. plus 2 tsp. chili powder, divided
3 tbsp. cumin, divided
1 tsp. salt, divided
½ tsp. cayenne pepper
1medium onion, chopped
4-5 cloves garlic, minced
3 cans cannellini beans, drained
1 15 oz. can corn, drained
1 7oz. can diced green chilies
2 tsp. oregano
4 cups chicken stock or broth
3 cups shredded cheese (half Monterey Jack/half cheddar)
8 oz. cream cheese, softened and cubed
Spray a small slow cooker with cooking spray. In a large bowl, all add chicken breasts and drizzle with 1 tbsp. olive oil. Sprinkle with 2 tsp. chili powder, 1 tbsp. cumin, ½ tsp. salt and a ¼ tsp. cayenne pepper. Mix well and add to slow cooker. Cook on low 4-5 hours. Once chicken is cooked (165-degrees F), remove chicken to a plate and let cool for 10 minutes. Cut into pieces or shred. Set aside.
To a large pot, heat remaining tbsp. olive oil. Add onion and sauté for 5-6 minutes, or until softened. Add garlic and sauté 1-2 minutes, stirring constantly. Add shredded chicken, chilies, corn, oregano, 2 tbsp. chili powder, 2 tbsp. cumin, ½ tsp. salt, and ¼ tsp. cayenne (more, to taste). Add 4 cups chicken stock and beans. Gently stir to combine and simmer over low heat for 20-30 minutes. Remove the pot from the heat and let rest 5 minutes. Stir in 3 cups of cheese, 1 cup at a time. Then stir in cubes of cream cheese. Return pot to heat and simmer over low heat for 15-20 minutes, adding more chicken stock if you’d like, stirring occasionally. Serve topped with lime wedges, avocado slices, tortilla strips, Fritos, Monterey or Pepper Jack cheese.
