It is an easy and healthy version of crock pot chicken chili with cream cheese. Perfect for 4 servings and any leftovers can be refrigerated, it tastes better on the next day too!
Crock Pot White Chicken Chili
For The RECIPE
Place chicken in slow cooker (I used
4.5 quart Crock Pot
) and top with spices and the rest ingredients.
Cook on LOW for 6 hours or HIGH for 3 hours. Remove chicken and shred it with a fork or handheld mixer (faster).
Return the shredded chicken back to the crock pot. In a small bowl mix cream cheese with a couple of spoonfuls of chili liquid. Stir this mixture in the chili and close the lid.
Cook on HIGH for 15 -30 minutes and until chili starts to thicken. Squeeze in half of the lime juice. After that taste for seasoning and add more salt/pepper if necessary.
To make it a tortilla soup, add a double amount of broth and stir in tortilla chips to taste in the end.
Ladle into serving bowls and add your favorite toppings: Dorito chips, avocado slices, cilantro, and sour cream.
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