It’s that time of year again – cool temps, falling leaves, school beginnings, comfort food, and football! For us, comfort food is a crockpot full of soup. We love to kick-off football season with a crockpot full of chili. One of our favorite chilis to make is White Chicken Chili. Even our five year old can’t get enough of it. With its creamy texture, hint of spice, and flavorful chicken, it’s sure to be a hit in your household too!

This chili has little prep, just a few ingredients to dice up and then it’s ready to be thrown into the crockpot. Turn the crockpot on at breakfast time, let it cook for 4 hours on high, and you’ll be having your bowl of chili by the time kick-off begins.

Tools needed:

• Crockpot
• Knife
• Cutting board
• Ladle

Ingredients needed:

• 2 lb boneless skinless chicken breasts
• 1 diced yellow onion
• 2 minced garlic cloves
• 24 oz. chicken broth
• 2-15 oz. cans of Great Northern beans
• 1 diced green pepper
• 1-15 oz. can whole kernel corn (drained)
• 1 tsp. salt
• ½ tsp black pepper
• 1 tsp cumin
• ¾ tsp oregano
• 1 tsp chili powder
• Chopped cilantro, about a handful
• 4 oz cream cheese (softened)
• ¼ cup half-and-half

Suggested Toppings:

• Shredded cheddar cheese
• Jalapenos
• Corn chips

How to make it:

1. Add chicken to the bottom of the slow cooker.
2. Top chicken with seasonings.
3. Add onion, garlic, beans, chiles, corn, cilantro, and chicken broth.
4. Cover and cook on high for 4 hours.
5. Remove chicken from the crockpot, place onto a cutting board and shred it.
6. Return chicken to the crockpot.
7. Add cream cheese, half-and-half, and stir.
8. Cover and cook on high for 15 minutes.
9. Grab your ladle and bowl, serve yourself a hearty serving, and top with desired toppings.

Enjoy!