Description

A hearty and flavorful Crockpot White Chicken Chili Soup made with tender shredded chicken, beans, green chilies, and a creamy, spiced broth — perfect for chilly days.

Ingredients

1 pound boneless, skinless chicken breasts (extra fat trimmed)
1 yellow onion (chopped)
2 cloves garlic (chopped)
3 cups chicken broth (low sodium, 24 oz.)
2 cans great northern beans (15 oz each, drained and rinsed)
2 cans diced green chilies (4 oz each, one spicy, 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
Sliced jalapeños
Sliced avocados
A dollop of sour cream
Chopped fresh cilantro
Tortilla strips
Grated monterey jack or mexican cheese

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Instructions

1. Place chicken breasts at the bottom of your slow cooker.

2. Sprinkle with salt, pepper, cumin, oregano, chili powder, and cayenne pepper to season the chicken.

3. Next, add diced onion, minced garlic, great Northern beans, green chiles, corn, chicken broth, and cilantro on top.

4. Stir gently to combine all the ingredients.

5. Cover the slow cooker with its lid.

6. Cook on LOW for 8 hours or opt for the quicker method by cooking on HIGH for 3-4 hours.

7. Once the cooking time is complete, remove the chicken breasts from the slow cooker and place them in a large mixing bowl.

8. Use two forks to shred the chicken into bite-sized pieces, then return the shredded chicken to the slow cooker.

9. Add cream cheese and half and half to the slow cooker.

10. Stir them into the chili, then cover and cook on HIGH for 15 minutes until the chili is creamy and slightly thickened.

11. To ensure a smooth blend, you can soften the cream cheese by placing it in a small mixing bowl and whisking it with a few ladles of the hot chili before adding it back into the slow cooker.

12. After the chili has reached the desired creaminess, give it a good stir to fully incorporate all the ingredients.

13. Serve the chili hot, and feel free to add your desired toppings like shredded cheese, avocado, or chopped cilantro, based on your preferences.

14. Enjoy your hearty and flavorful chicken chili!

Notes

You can make this recipe spicier by using two spicy green chili cans or adding extra jalapeños.

For a richer texture, add a bit more cream cheese or a splash of heavy cream instead of half and half.

This soup also freezes well; let it cool completely before storing in freezer-safe containers.