Creamy, cozy, and gently spiced, this easy slow cooker white chicken chili delivers maximum flavor with minimal effort.
1 1/2 cups chicken broth
2 (4-ounce) cans mild or hot chopped green chiles
1 medium green bell pepper, finely chopped (about 1 cup)
1 small yellow onion, finely chopped (about 2/3 cup)
1 jalapeño chile, finely chopped (about 3 tablespoons)
2 teaspoons minced garlic (about 2 medium cloves)
2 teaspoons ground cumin
1 1/4 teaspoons kosher salt
1 teaspoon ground coriander
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
4 (6-ounce) bone-in, skinless chicken thighs
1/2 cup cream cheese, softened (4 ounces)
2 (15-ounce) cans Great Northern beans, drained and rinsed (about 3 cups), divided
1 cup frozen corn kernels, thawed
Garnishes: chopped avocado, chopped fresh cilantro, crushed tortilla chips, shredded sharp cheddar cheese, and sour cream
Stir together broth, green chiles, bell pepper, onion, jalapeño, garlic, cumin, salt, coriander, black pepper, and cayenne pepper in a 6-quart slow cooker until combined. Add chicken in a single layer; cover and cook until chicken is fork-tender and flavors meld, 2 1/2 to 3 hours on HIGH or 5 to 6 hours on LOW.
Transfer chicken to a cutting board, and let rest until cool enough to handle, about 5 minutes. Shred meat with 2 forks; discard skin and bones. Set aside.
Mash 1 cup of the beans in a medium bowl with back of a fork or a potato masher until mostly smooth. Add cream cheese and 1/2 cup of the hot broth mixture; whisk until well combined.
Add cream cheese mixture and reserved shredded chicken to slow cooker. Stir in corn and remaining 2 cups beans. Cover slow cooker, and cook until vegetables are warmed through, about 5 minutes on HIGH or 10 minutes on LOW.
Divide chili evenly among 4 bowls, and garnish with avocado, cilantro, tortilla chips, cheddar, and sour cream.
