White Bean Chicken Chili

Ok, I know I say this every time, but we love this chili!! I’m down for anything that can be put in the crockpot. There is nothing better than throwing it together in the morning and coming home to a done dinner. 

I knew I had reach adulthood when I asked for a fancy crockpot for my birthday. Let me tell you Ladies and Gents, she’s reeeeeeal nice. First off homegirl is big, which allows me to feed the masses. She (And yes I am referring to my crockpot as she and I love her) has a bowl base that comes out to brown things on the stove. It’s a feature I’m not sure how I lived without before I had it. Ok, back to the chili…. the second the weather gets chilly, we light our fall candles and pull out the crockpot because it’s chili season!! With a hint of lime and a little kick, this chili's creaminess is just so darn good and an excellent alternative. I would even go as far as saying, I like this better than its traditional counterpart. Bold statement, I know! You will have to let me know what you think. 

1 small Yellow Onion

2 tbs Olive Oil

2 cloves crushed Garlic (If you have not found the frozen crushed garlic cubes in the Trader Joes forever section you are missing out. Its a game changer)

3 Chicken thighs diced (We prefer thighs but you can use breasts or left over rotisserie chicken also)

3/4 cup Flour (you could also use cornstarch if you need it to be GF I would use 2 tbs cornstarch and stir it in with a little chicken stock and add it once your chili is hot and been cooking a while.)

4 cups Chicken Stock

1 can diced Green Chills (I like mild)

2 tsp Cumin

1/2 tsp Paprika

1/2 tsp Coriander

1/2 tsp Cayenne Pepper

1 tsp Salt

1 tsp Black Pepper

1 8oz pack Cream Cheese cut into cubes

1 bag Frozen Corn

2 cans Cannellini Beans

1/2 Lime juiced

3 Tbs Cilantro chopped plus more for garnish.

We like to top ours with cheese, avocado, cilantro, and a little lime. I usually serve it with some warm crusty bread to dunk into all that goodness.

And now the easy part…. just dump it all in the crockpot. I usually go in the order of my ingredient list. After I add my chicken, I add my flour. Mix it up good so it coats the chicken and will not clump after I add my stock. I set my crockpot on high for 5-6 hours. If I’m home, I may stir it a few times just to feel productive but its not necessary. Now sit back and relax (but really if you are anything like me there is no time for sitting or relaxing... this is your reminder to go put your wet clothes in the dryer so you don’t forget for the 4th time this week) and let that crockpot do all the cooking for you.

Cheers Babes

XOXO