Like I promised, I’m bringing you yet another soup recipe and, friend, I’m coming at you every Tuesday this month with a new soup recipe, so settle in. There’s nothing better than a piping hot bowl of soup, chili, or stew on a frozen winter evening. I love that soup warms you up from the inside out, comforts and soothes, and also satisfies your belly. This Slow Cooker White Chicken Chili recipe is bean free (I love beans, but I know lots of people don’t) and full of flavor and warm spices that give just enough kick to satisfy a craving but not too much that you can’t enjoy the chili.
To make this chili, start by adding a diced onion, some bell pepper, a jalapeño, garlic, and plenty of spices to a slow cooker. I used cumin, oregano, chili powder, and a little salt and pepper.
Lay a couple of chicken breasts right over the top of the vegetables.
Then add in some chicken broth and cover the slow cooker with the lid. Cook it on low for about seven hours or until the chicken is done.
Remove the chicken and shred it using two forks. If you have a stand mixer, you can also shred it up using that, saving some time.
Return the chicken to the slow cooker and add in some coconut milk.
Turn the slow cooker to high and let it cook for about another fifteen to twenty minutes until everything is heated through.
Once the chili is ready, I like to serve it in nice deep bowls with a couple lime wedges, fresh cilantro, and maybe even a piece of cornbread. One of my favorite things about this chili is that it can set on warm after it’s done and you can help yourself whenever you feel like it. Guests and friends coming and going can enjoy it as well. We’ve always got people coming and going, so being able to serve them a nice hot meal is extra special.