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

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4 from 9 reviews

A comforting and creamy slow cooker white chicken chili made with tender shredded chicken, white beans, green chiles, and a silky blend of cottage cheese and Greek yogurt. This protein-packed chili is seasoned with a blend of spices and finished with fresh lime juice and cilantro, creating a light yet satisfying dish perfect for any day.

Ingredients

Main Ingredients

  • 1 ½-2 lbs boneless skinless chicken breasts (can substitute thighs)
  • 1 yellow onion (diced)
  • 3-4 cloves garlic (minced)
  • 2 cans white beans (drained & rinsed, great northern or cannellini)
  • 1 can diced green chiles (4 oz)
  • 1 cup frozen corn (or roasted for extra flavor)
  • 2 ½-3 cups chicken bone broth (for extra protein and richness)

Seasonings

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

Dairy & Blend

  • ½ cup cottage cheese
  • ½ cup Greek yogurt (or ⅓ cup cream cheese for richer version)
  • ½ cup hot chili broth (reserved from crockpot after cooking)

Finish & Toppings

  • Juice of 1 lime
  • Fresh chopped cilantro (quantity to taste)
  • Optional toppings: avocado, shredded white cheddar, tortilla chips (lime flavored recommended), jalapeños, extra cilantro, dollop of cottage cheese or sour cream

Instructions

  1. Add Ingredients to Slow Cooker: Place boneless skinless chicken breasts in the slow cooker. Sprinkle on all the seasonings including salt, black pepper, cumin, oregano, chili powder, cayenne pepper, and taco seasoning. Add diced onion, minced garlic, drained and rinsed white beans, green chiles, frozen corn, and chicken bone broth on top.
  2. Cook the Chili: Set the slow cooker to LOW and cook for 4 to 6 hours, or HIGH for 2 to 3 hours, until the chicken is tender and fully cooked through.
  3. Remove and Shred Chicken: Carefully remove the chicken breasts from the crockpot along with about half a cup of the hot broth. Using two forks or a stand mixer with a whisk attachment, shred the chicken finely.
  4. Blend Creamy Mixture: In a blender, combine the cottage cheese, Greek yogurt, and the reserved hot chili broth. Blend until silky smooth and creamy without curds.
  5. Combine and Finalize Chili: Return the shredded chicken to the slow cooker. Pour in the creamy cottage cheese and yogurt mixture, stirring well to incorporate. Add fresh lime juice and chopped cilantro. Taste the chili and adjust seasonings or add more lime juice if needed.
  6. Serve and Garnish: Ladle the white chicken chili into bowls and top with your choice of sliced avocado, shredded white cheddar cheese, crunchy tortilla chips (lime-flavored recommended), jalapeños, extra cilantro, or a dollop of cottage cheese or sour cream for extra creaminess.

Notes

  • White beans like Great Northern or cannellini are both excellent choices and provide great texture.
  • Roasted corn adds a subtle smoky flavor and depth to the chili compared to frozen corn.
  • You can adjust the spice level by using mild, medium, or hot green chiles depending on your preference.
  • Blending cottage cheese well prevents curdling and ensures a smooth creamy chili.
  • Fresh toppings like tortilla chips, avocado, and extra lime juice enhance the overall flavor and provide textural contrast.

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