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Crockpot white chicken chili with corn and queso.

Creamy Queso Crockpot White Chicken Chili

Creamy, cheesy slow cooker white chicken chili with tender shredded chicken, Great Northern beans, sweet corn, green chiles, and a smooth pepper jack queso finish.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 638 kcal

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 1½ pounds boneless skinless chicken breasts
  • 4 cups low sodium chicken broth
  • 30 ounces great northern beans , drained and rinsed
  • 8 ounces diced green chiles canned
  • 1 ½ cups frozen corn
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper
  • ¼ teaspoon cayenne pepper optional, for heat

QUESO FINISHING INGREDIENTS

  • 8 ounces pepper jack cheese shredded
  • 4 ounces cream cheese cubed and softened
  • 1 tablespoon cornstarch
  • 2 tablespoons chopped fresh cilantro optional
  • Lime wedges for serving

Instructions
 

  • Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add 1 medium yellow onion (diced) and cook, stirring occasionally, until softened and starting to turn golden, about 4 to 5 minutes. Add 3 cloves garlic and cook for another 30 seconds, just until fragrant.
  • Transfer the onion and garlic to a 6 quart or larger slow cooker. Add 1½ pounds boneless skinless chicken breasts, 4 cups low sodium chicken broth, 30 ounces great northern beans, 8 ounces diced green chiles, 1 ½ cups frozen corn , 2 teaspoons ground cumin 1 teaspoon dried oregano, 1 teaspoon chili powder, 1 teaspoon kosher salt, ½ teaspoon freshly cracked black pepper, and ¼ teaspoon cayenne pepper (if using). Stir gently to combine.
  • Cover and cook on low for 6 to 7 hours, until the chicken is cooked through and shreds easily with a fork.
  • Transfer the chicken to a cutting board or large plate and shred it into bite sized pieces using two forks. Return the shredded chicken to the slow cooker and stir to combine.
  • In a medium bowl, toss 8 ounces pepper jack cheese with 1 tablespoon cornstarch until evenly coated.
  • Turn the slow cooker to low heat if it isn't already there, or switch it off entirely if your model runs hot on low. Add 4 ounces cream cheese, stirring until it's mostly melted and smooth, about 2 to 3 minutes. Add the cornstarch coated pepper jack a handful at a time, stirring well after each addition and letting it fully melt before adding more, about 5 minutes total. Adding the cheese gradually over low heat instead of all at once keeps the fat and protein in the cheese from separating out into a greasy or grainy texture.
  • Let the chili rest for 5 minutes before serving so it can thicken slightly. Ladle into bowls and top with chopped cilantro and a squeeze of fresh lime juice, if desired.

Nutrition

Serving: 1serving | Calories: 638kcal | Carbohydrates: 49g | Protein: 52g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 125mg | Sodium: 1015mg | Potassium: 1386mg | Fiber: 12g | Sugar: 2g | Vitamin A: 777IU | Vitamin C: 21mg | Calcium: 444mg | Iron: 6mg
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