SLOW COOKER CREAMY WHITE CHICKEN CHILI
Serving Size: Approximately 1.5 cups
Macros per Serving (for 6 servings)
Calories: ~260
Protein: ~27g
Carbs: ~20g
Fat: ~9g
Fiber: ~4g
Ingredients:
🍴 1 small white onion, diced
🍴 1 jalapeño, cored and chopped
🍴 2 cloves garlic, minced (or frozen cubs from TJs)
🍴 2 (4-ounce) cans chopped green chiles
🍴 1 (15-ounce) can Great Northern beans (drained!)
🍴 1/2 cup whole-kernel corn
🍴 1 can Rotel (or 2 if you want more tomato flavor)
🍴 1 tbsp cumin
🍴 1 Tbsp chili powder
🍴 1/2 Tbsp oregano
🍴 Salt and Pepper for taste
🍴 3 cups chicken bone broth (for added protein)
🍴 1/2 cup Cream cheese
🍴 3–4 cups shredded cooked chicken ( I used rotisserie bc easy easy)
🍴 juice of 1 lime
🍴 Toppings: Avocado, cilantro, greek yogurt, shredded cheddar, tortilla chips
Directions:
1️⃣ Turn crockpot on Low for 6 hours or High for 3 hours
2️⃣ Add diced onion, jalapeños (skip if don't like heat), chilis, rotel, garlic, beans, corn and spices to crockpot.
3️⃣ Add chicken broth and let cook!!
4️⃣When you get home, make sure soup is till hot. Blend half of soup with immersion blender to get creamy but chunky consistency.
5️⃣Add liquid to separate bowl with cream cheese and stir to melt cream cheese.
6️⃣ Add this mixture back to crockpot (this prevents cream cheese from curdling) and stir well to combine.
7️⃣ Add shredded chicken. Stir. Then taste and add additional seasoning as needed.
8️⃣ Squeeze juice of one lime into soup and stir.
9. Spoon into bowls and top with toppings of choice! I recommend adding a large scoop of greek yogurt so you can hit your 30g minimum protein goal at every meal!!
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