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Slow Cooker White Chicken Chili with Cottage Cheese and Green Chiles Recipe

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4.3 from 12 reviews

A creamy, protein-packed white chicken chili made with tender shredded chicken, white beans, green chiles, and a silky cottage cheese and Greek yogurt blend that keeps it light yet satisfying. This slow cooker chili is easy to prepare, full of flavor, and perfect for a cozy, nutritious meal.

Ingredients

Protein and Vegetables

  • 1 ½-2 lbs boneless skinless chicken breasts (can substitute thighs)
  • 1 yellow onion, diced
  • 3-4 cloves garlic, minced
  • 1 cup frozen corn (or roasted for extra flavor)
  • ¼ cup chopped fresh cilantro (for garnish)

Beans and Chiles

  • 2 cans white beans, drained and rinsed (Great Northern or cannellini)
  • 1 can diced green chiles (4 oz)

Liquids and Dairy

  • 2 ½-3 cups chicken bone broth (for extra protein and richness)
  • ½ cup cottage cheese
  • ½ cup Greek yogurt (or ⅓ cup cream cheese for richer version)

Seasonings and Spices

  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp cumin
  • ¾ tsp oregano
  • ½ tsp chili powder
  • ¼ tsp cayenne pepper
  • 1 tbsp mild taco seasoning (such as Siete)
  • Juice of 1 lime

Instructions

  1. Prepare and assemble ingredients: Place the chicken breasts in the slow cooker and sprinkle evenly with salt, black pepper, cumin, oregano, chili powder, cayenne pepper, and taco seasoning. Add diced onion, minced garlic, drained white beans, diced green chiles, frozen corn, and chicken bone broth on top.
  2. Cook the chili: Cover and cook on LOW for 4 to 6 hours or on HIGH for 2 to 3 hours, until the chicken is tender and cooked through.
  3. Remove and shred chicken: Carefully remove the chicken breasts from the slow cooker and set aside. Also ladle out about ½ cup of the hot broth and set aside. Shred the chicken using two forks or a stand mixer with the whisk attachment for convenience.
  4. Blend the creamy base: In a blender, combine the cottage cheese, Greek yogurt, and reserved hot chili broth. Blend until smooth and silky, ensuring the cottage cheese is well incorporated without curdling.
  5. Incorporate the blended mixture: Pour the creamy dairy blend back into the slow cooker with the chili and stir to combine evenly with the other ingredients.
  6. Finish with fresh flavors: Stir in the fresh lime juice and chopped cilantro. Taste the chili and adjust seasoning as needed, adding more lime juice for brightness if desired.
  7. Serve with toppings: Ladle the white chicken chili into bowls and garnish with your preferred toppings such as avocado slices, shredded white cheddar cheese, tortilla chips (lime-flavored recommended), jalapeños, extra cilantro, and a dollop of cottage cheese or sour cream.

Notes

  • Use Great Northern or cannellini beans for best texture and flavor.
  • Roasting the corn before adding adds a subtle smoky depth to the chili.
  • Choose mild, medium, or hot diced green chiles based on your preferred spice level.
  • Blending the cottage cheese with yogurt and hot broth prevents curdling and gives a creamy texture.
  • Toppings such as tortilla chips, avocado, white cheddar, and extra lime juice enhance the dish's flavor.

Find it online: https://recipeplenty.com/slow-cooker-white-chicken-chili-with-cottage-cheese-and-green-chiles-recipe-2/