Go Back
–+ servings
Crockpot Sweet Corn & Pepper Jack White Chicken Chili

Crockpot Sweet Corn & Pepper Jack White Chicken Chili Bliss

This Crockpot Sweet Corn & Pepper Jack White Chicken Chili is a heartwarming dish that combines creamy goodness with spicy highlights, perfect for winter evenings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 medium Yellow Onion Adds sweetness and depth; can substitute with shallots for a milder flavor.
  • 3 cloves Garlic Fresh garlic recommended; use powdered in a pinch (1/8 tsp per clove).
  • 1 tsp Ground Cumin Contributes earthiness and warmth.
  • 1 tsp Dried Oregano Offers an herbal note; Italian seasoning as an alternative.
  • 1 tbsp Chili Powder Adjust to taste; use cayenne for more spice.
  • to taste Salt & Black Pepper Essential for flavor enhancement.
For the Chili
  • 1 can Diced Green Chiles For subtle heat; fresh or jarred.
  • 2 cups Cooked Shredded Chicken Rotisserie chicken works well; use shredded jackfruit for vegetarian.
  • 1 can White Beans Any type of white bean works.
  • 2 cups Frozen Sweet Corn Fresh corn can also be used.
  • 4 cups Low-Sodium Chicken Broth Vegetable broth for vegetarian.
For the Creamy Finish
  • 8 oz Cream Cheese Neufchâtel cheese as a lower-fat alternative.
  • 1 cup Shredded Pepper Jack Cheese Can substitute with mozzarella or cheddar.
  • 1 cup Sour Cream Greek yogurt or plant-based sour cream may be used.
  • 1 tbsp Juice of Lime Brightens flavors; lemon juice is a substitute.
For Garnishing
  • 1 bunch Fresh Cilantro Optional herb for garnish.

Equipment

  • Crockpot

Method
 

Step-by-Step Instructions
  1. In your Crockpot, start by adding the diced medium yellow onion and minced garlic cloves. Sprinkle in the ground cumin, dried oregano, chili powder, salt, and black pepper. Stir well for about 1 minute.
  2. Introduce the diced green chiles, cooked shredded chicken, drained white beans, and frozen sweet corn into the pot. Pour in the low-sodium chicken broth and stir for about 1 minute.
  3. Cover your Crockpot with its lid, and set it to cook on low heat for 4–6 hours.
  4. Once the cooking time is complete, remove the lid and stir in the softened cream cheese for about 2 minutes.
  5. Add the shredded pepper jack cheese, sour cream, and the juice of half a lime into the pot, stirring for another 2 minutes.
  6. Ladle the warm chili into bowls and garnish with fresh cilantro.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 8gSugar: 6gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 3mg

Notes

For the best results, store leftovers without dairy and add cream cheese and sour cream when reheating for optimal taste.

Tried this recipe?

Let us know how it was!