Description
This Crockpot White Chicken Chili Soup is creamy, hearty, and packed with tender shredded chicken, white beans, green chilies, and warming spices. It’s an easy, hands-off meal that slow cooks to perfection and makes the ultimate comfort food for any day of the week.
Ingredients
- 1 pound boneless, skinless chicken breasts (extra fat trimmed)
- 1 yellow onion, chopped
- 2 cloves garlic, chopped
- 3 cups low-sodium chicken broth (24 oz)
- 2 cans great northern beans (15 oz each, drained and rinsed)
- 2 cans diced green chilies (4 oz each, one spicy and one mild)
- 1 can whole kernel corn (15 oz, drained)
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 3/4 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- A small handful of fresh cilantro, chopped
- 1/2 cup reduced-fat cream cheese, softened (4 oz)
- 1/4 cup half-and-half cream
- Optional Toppings:
- Sliced jalapeños
- Sliced avocados
- A dollop of sour cream
- Chopped fresh cilantro
- Tortilla strips
- Grated Monterey Jack or Mexican cheese
Instructions
1. Place chicken breasts at the bottom of the slow cooker. Sprinkle with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
2. Add onion, garlic, beans, green chilies, corn, chicken broth, and chopped cilantro on top. Stir gently to combine.
3. Cover and cook on LOW for 8 hours or on HIGH for 3–4 hours, allowing the flavors to meld together.
4. Once done, remove the chicken and shred it using two forks. Return shredded chicken to the slow cooker.
5. Add softened cream cheese and half-and-half. Stir until well combined, then cover and cook on HIGH for 15 minutes until the chili is creamy and slightly thickened.
6. Stir once more before serving. Garnish with toppings such as cheese, avocado, or fresh cilantro, and enjoy a hearty bowl of Crockpot White Chicken Chili Soup.
Notes
For extra smoothness, whisk the cream cheese with a few ladles of hot chili before adding it back to the crockpot.
Make it spicier by adding more cayenne or spicy green chilies.
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.
Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed to loosen the soup.
- Prep Time: 15-30 minutes
- Cook Time: 180-480 minutes
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 200-225
- Sugar: 4g
- Sodium: 700mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 18-20g
- Cholesterol: 65mg