An easy crockpot dish!
As the air starts to cool and the leaves begin to turn, it's the perfect time to cozy up with a warm, comforting meal that brings the whole family together. This creamy dairy-free white chicken chili is exactly what you need for an early fall dinner, offering a balance of hearty flavors with a touch of spice.
Using simple, easy-to-find ingredients, this recipe is a breeze to make even on busy nights. You'll love how the roasted corn and bell peppers add sweetness, while the jalapeño gives just the right amount of kick. And the best part? No need to chop fresh onions—frozen ones save you from shedding any tears (because we all know onion chopping struggles are real!).
The key to this dish is its creamy texture, achieved with Kite Hill’s dairy-free cream cheese, making it not only comforting but also a lighter option. The white chicken chili seasoning, combined with cumin and chili powder, infuses each bite with robust, warming flavors that scream "fall is here!" You can customize the spice level by adjusting the jalapeño and chili powder, ensuring it's a hit with the whole family.
Ingredients
6 chicken breasts
1 frozen bag of roasted corn
1 frozen bag of chopped onions (I refuse to chop fresh onions **tears**)
1 chopped orange bell pepper
1 chopped jalapeño pepper
2 16oz cans of Bush's white chicken chili beans in mild chili sauce
McCormick white chicken chili seasoning
Cumin spice
Chili Powder
2 8oz containers of Kite Hill cream cheese
Chicken broth
Chopped fresh cilantro
Directions
Either dice chicken before baking (easier) or plan on shredding after.
Sprinkle chicken with white chicken chili seasoning. Bake in chicken broth until fully cooked.
Once the chicken is cooked, add chopped orange bell pepper, jalapeño pepper, onions, roasted corn, Bush’s white chili beans, dairy-free cream cheese and chopped cilantro.
Cook for 2 hours on low, thinning out to desired consistency with more chicken broth mixture as it cooks. Add cumin and chili powder to taste
Place in a bowl, top with fresh jalapeño pepper, green onion and cilantro and serve. ENJOY!
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