Jamika's Journal

One Pot Wonder-Ful

Fall is my favorite time of year. I watch The leaves change color, I bring out my cute coats and boots, and on a cool day, there is nothing better than a hearty meal that makes me feel all warm inside.

My White Chicken Chili is a Fall favorite of mine because it is so easy to make. A slow cooker is great for the person on the go. Everyone loves this dish, and I think you and your family will love it too!

This recipe is so versatile. Feel free to change the type of bean or instead of using chicken breast, try a pork loin. No matter what protein you choose, just don’t forget the cream cheese.

Cream cheese is my secret ingredient I use to thicken creamy soups, stews, and sauces. It does the trick every time!

This recipe was featured in the October issue of Ebony Magazine. It was such a hit, I decided to post it in my blog. Tell me how you like it.

White Chicken Chili
Cooking time: 6-8 hours
Serves 6 people


2 skinless, boneless, chicken breasts
1 (15oz. can) Cannellini or Northern White beans, drained and rinsed
1 (10oz. can) diced tomatoes with green chilies
1 cup frozen corn kernels
½ cup chicken broth
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1 ½ teaspoon salt
½ teaspoon ground coriander
1 teaspoon paprika
½ teaspoon black pepper
8 oz. reduced fat cream cheese
¼ cup sliced green onions


Put chicken breasts in the bottom of slow cooker. Add beans, tomatoes, corn, chicken broth, and seasonings. Stir well.

Place cream cheese on top of mixture. Cover with lid and cook on low for 6-8 hours.

Once cooked, shred chicken using two forks. Stir until cream cheese is well blended. Garnish with green onions and serve.

Posted in: Food, MyRecipes, Recipes

Chef Jamika currently resides in Atlanta, Ga. She prides her success on pairing her love for cooking and entertaining guests. When she is not in the kitchen, she enjoys spending time with her family and traveling with her husband sampling local cuisines for inspiration.

2 Responses to One Pot Wonder-Ful

  1. I made your sausage and seafood recipe featured in the Ebony!!! It was delish!!!!!!

  2. Chef Jamika, I was at the hair salon last night thumbing through the October 2014 issue of Ebony magazine and saw your spread with the soups. Congratulations!! Thank you for posting the White Chicken Chili on your FB page. I am still trying to get the black eyed pea with kale soup recipe. Please send me a copy – thank you in advance. Happy New Year!

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