Widowmaker Creamy White Chicken Chili
Ingreadient
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1 onion, chopped
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1 (10 ounce) can cream chicken soup
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1 (16 ounce) jar salsa verde
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1 tablespoon chili powder
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2 teaspoons ground cumin
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1 teaspoon kosher salt
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1 pound skinless, boneless chicken breasts
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1 pound skinless, boneless chicken thighs
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2 (15 ounce) cans Great Northern beans, drained
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1 (8 ounce) block cream cheese
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1/2 cup water
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1 1/2 cups shredded Monterey Jack cheese, plus more for topping
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avocado, chopped cilantro, and lime wedges for serving
Direction
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Combine onion, cream of chicken soup, salsa verde, chili powder, cumin, and salt in a slow cooker and stir well. Add chicken breasts and chicken thighs, cover, and cook on High for 2 1/2 hours.
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Remove chicken from the slow cooker and roughly chop. Return chicken to slow cooker and add in beans, cream cheese, water, and Monterey Jack cheese. Stir to combine and cover and cook on High 30 to 45 minutes more, stir, and continue to cook until cream cheese is melted, up to 45 minutes more.
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Stir well and serve topped with more shredded cheese and desired toppings.
