A creamy and delicious white chili recipe that will have everyone asking for the recipe!
Spray crockpot with non-stick spray. Add chicken breasts and all other ingredients EXCEPT for the two creams. Stir. Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours. Shred chicken and add in sour cream and whipping cream until well combined.
Press the sauté button and add olive oil. Add in onions and season with salt and pepper. Sauté for approximately three minutes and add garlic. Sauté for another 30 seconds until fragrant.
Add green chiles, white beans, oregano, cumin, chili powder and diced jalapenos (if using).
Add in the chicken breasts and top with chicken broth. Stir until well combined and chicken is covered in broth.
Place the lid on lock and set the valve to no venting. Press the Poultry button to auto populate to 15 minutes and press start.
When timer beeps and pressure releases do an immediate release
Shred any chicken that didn't during the cooking process. Stir in sour cream and heavy whipping cream until well combined and soup thickens.
Ladle until bowls and garnish with cheese and cilantro.
Monterey Jack cheese for serving and cilantro for garnish, if desired