Creamy white chicken chili is the perfect companion on a chilly night. Just throw everything into your crockpot and let it do all the work for you!

Scale

1 pound chicken breast, boneless

½ c creole seasoning

1 tsp minced garlic

3 c chicken stock

1 can whole kernel corn, drained

2 poblano peppers, diced

1 jalapeno pepper, diced

1 can Northern beans, drained and rinsed

2 tsp cumin

½ tsp chili powder

1 tsp smoked paprika

1 tsp kosher salt

1 tsp ground pepper

4 oz cream cheese, room temperature

¼ c half and half

1/2 c salsa verde

Place chicken breast in the crockpot.
Add in creole seasoning, minced garlic, broth, corn, peppers, beans, and stir well.
Cover and cook on high for 4 hours or low for 6-8 hours. Until the chicken is done.
Remove chicken and place in a large mixing bowl, shred, then return to crockpot.
Add cream cheese and half and half and stir well. Next add in salsa verde; cover and cook on high for 20 minutes, or until chili is creamy or to your desired thickness.

Keywords: white chicken chili, chicken chili, chili, crockpot recipe, fall soups