Crock Pot White Chicken Chili

One of my absolutely favorite things to eat this fall, which I just cant seem to get enough of, is white chicken chili. The first time I ever made and even tasted it, was on our sailing trip to the puget sound at the end of the summer. We warmed up a bowl and topped it off with some fresh cilantro, lime, creamy avocado and tons of melted cheese, and it just really hit the spot, and warmed us all up as we cozied up under blankets up on deck.

The second time we had it, was at my husbands great aunt’s funeral a couple of weeks ago. It’s such a “comfort” food, and something that’s so crowd-pleasing, because you can serve it with so many different things, and change it up according to individual tastes. It was actually my mother in law who made it for everyone, and there wasn’t a single person who didn’t give her mad compliments on it. It was definitely a huge hit, and something that again, warmed everyone when they needed a little “warmth” and comfort the most.

Then the last time I cooked it was last week, for my husband’s cousin, and our best friend, Brandon. He just moved up to Mattawa from Utah with his wife, and baby on the way, and we couldn’t be more excited to have them close by! He absolutely loved the chili, which is saying something–because the guy’s pretty darn picky! Just sayin’!

So this is one of those dishes that you can make for anyone, anytime, anywhere, for any occasion, and it will always be a huge hit! Plus, it’s one of two crock pot meals I have ever blogged and loved, so it doesn’t get much quicker, easier and simpler than this for a cold, fall evening!

Ingredients: {recipe adapted from cooking classy}
1 Tbsp olive oil
1 lb chicken, cut into bite-sized pieces
1/2 an onion, diced
3-4 cloves minced garlic
2 cans white canellini beans, drained and rinsed
1 4oz. can diced ortega green chills
3 1/2 cups water + 3 1/2 tsp instant chicken bouillon
1 1/2 tsp cumin
1 tsp paprika
1/2 tsp ground oregano
1/2 tsp ground coriander
1/4 tsp cayenne/red pepper
salt and pepper
2 cups frozen corn
8 oz Neufchatel cheese
1 Tbsp fresh lime juice

{Serve with any combination of:}
mexican style cheese blend
Wedges of Lime
diced jalapeño
sour cream
Toasted Tortilla Strips

Coat the crock pot with the olive oil. Place all ingredients, but the Neufchatel cheese into the crock pot. Blend one can of drained beans with a little liquid from the crockpot, and return to the crockpot. Cook on low for 8 hours, or on high for 4-6 hours. Stir the Neufchatel cheese 20 minutes before serving. Serve with lime, jalapeño, sour cream, avocado, toasted tortilla chips, or any combination of these.
& enjoy!
<3 Sarah