White Chicken Chili With No Beans
A delicious slow cooker white chicken chili filled with creamy, not too spicy flavors.
Servings: 8 Servings
Equipment
Ingredients
Spice Mix:
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 2 teaspoons dried oregano
- ½ teaspoon paprika
- ½ teaspoon crushed red pepper flakes
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
Chili Ingredients:
- 4 chicken breasts 1-2 pounds total
- 3 cups chicken broth
- ½ cup milk lactose free or unsweetened almond milk (Note 1)
- 2 tablespoons masa harina corn flour (Note 2)
- 2 4 ounces canned chopped green chilies mild, undrained
- 10 ounces frozen corn
- ½ cup pepper jack cheese shredded
- Toppings: pepper jack cheese, diced avocado, lime wedges, corn tortillas, taco chips, fresh cilantro
Instructions
- Add the spices to a small bowl, stir, and set aside.
- In a large 6-quart slow cooker, add the chicken breasts and chicken broth.
- Sprinkle the spice mix over the chicken. Add the cover and cook on low heat for 4-5 hours or until the chicken reaches an internal temperature of 165 degrees F is reached.
- Remove the chicken, and shred with two forks on a cutting board.
- Add the milk and masa harina to a small bowl. Stir until combined. Add the milk mixture to the slow cooker and stir.
- Add the shredded chicken, green chilies - undrained, frozen corn and peper jack cheese. Stir. Place the cover back on the slow cooker and cook for an additional 30 minutes or until corn is warm.
- Ladle the chili into a bowl and add desired toppings and add-ins. I recommend a scoop of rice, a squeeze of lime juice, and fresh cilantro. Enjoy with crunchy taco chips.
Notes
Note 1: Milk can be traditional milk, lactose free milk or unsweetened almond milk. Do not use skim milk.
Note 2: Masa Harina is also known as corn flour. Not to be confused with cornmeal, which is used in homemade cornbread. The textures are not the same.
Storage: Keep leftovers in an airtight container in the refrigerator for up to four days. Freeze chilled leftovers in a freezer-friendly container for up to four months. Defrost before reheating. Reheat leftovers in a microwave-safe bowl for 1-2 minutes, stirring halfway in between cooking time.
Low FODMAP Notes:
Low FODMAP ingredient information is based on the Monash University Food App and FODMAP Friendly App testing results.
Nutrition Information
Serving: 1 ServingCalories: 249kcalCarbohydrates: 26gProtein: 20gFat: 8gSugar: 1g
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