Ingredients
Scale
- 2 lbs boneless skinless chicken breasts
- 1 1/2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- dash of cayenne pepper
- 14.5 ounce can chicken broth
- 9 ounces can chopped green chiles
- 1/2 cup green chile salsa
- 1 cup frozen corn
- 2 15.5 ounce cans white beans
- 3 tablespoons butter
- 3 tablespoons flour
- 1 cup milk
- 1 teaspoon better than boullion chicken base
- 1/4 teaspoon white pepper
- 1/2 teaspoon seasoned salt
- 1/2 cup sour cream
Instructions
- Place the chicken in the slow cooker and season with salt and pepper.
- Add chili powder, cumin, onion powder, garlic powder, cayenne pepper, green chile salsa, chicken broth, green chiles, corn, and beans on top.
- Cover and cook on low for 5-7 hours or high for 2-3 hours.
- In a separate saucepan, melt butter over medium-high heat, then whisk in flour and cook for 2-3 minutes until bubbly.
- Slowly whisk in milk and chicken base, allowing the sauce to simmer for 4-5 minutes until slightly thickened. Season with salt and pepper to taste.
- Shred the cooked chicken and return it to the slow cooker. Stir in the sauce and sour cream until combined, adjusting seasoning if necessary.
- Let it cook on low for an additional hour.
Notes
For a spicier kick, add more cayenne pepper or diced jalapeños.
This chili can be topped with fresh cilantro, cheese, or avocado for extra flavor.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 2g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 24g
- Cholesterol: 70mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.