Dinner

Flavorful Crockpot White Chicken Chili Soup Recipe

ByLily Monroe October 20, 2025October 20, 2025

Introduction

This flavorful crockpot white chicken chili soup is a comforting and hearty dish perfect for any day. Slow-cooked with tender chicken, beans, and a blend of spices, it’s creamy and packed with taste. Plus, it’s easy to prepare and perfect for busy home cooks.

A close-up top view of a creamy soup inside a black slow cooker, showing a thick, pale yellow broth filled with shredded white chicken pieces, bright yellow corn kernels, light beige beans, and small green vegetable bits. The soup is sprinkled with finely chopped green herbs which add contrast to the soft texture of the broth. The background has a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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 (for serving)
Sliced avocados (for serving)
A dollop of sour cream (for serving)
Chopped fresh cilantro (for serving)
Tortilla strips (for serving)
Grated monterey jack or mexican cheese (for serving)

Instructions

Step 1: Place chicken breasts at the bottom of your slow cooker. Sprinkle with salt, pepper, cumin, oregano, chili powder, and cayenne pepper to season the chicken. Add diced onion, minced garlic, great northern beans, green chilies, corn, chicken broth, and cilantro on top. Stir gently to combine all ingredients.
Step 2: Cover the slow cooker with its lid. Cook on LOW for 8 hours or on HIGH for 3-4 hours. This slow-cooking allows flavors to meld beautifully.
Step 3: Remove chicken breasts from the slow cooker and place in a large mixing bowl. Use two forks to shred the chicken into bite-sized pieces, then return shredded chicken to the slow cooker.
Step 4: Add cream cheese and half-and-half to the slow cooker. Stir into the chili, cover, and cook on HIGH for 15 minutes until creamy and slightly thickened. To ensure a smooth blend, soften the cream cheese by whisking it with some hot chili before adding it back.
Step 5: Stir the chili well to fully incorporate all ingredients. Serve hot with your choice of toppings like shredded cheese, avocado, or chopped cilantro. Enjoy your hearty and flavorful chicken chili!

Tips & Variations

For a spicier chili, add extra diced jalapeños or more cayenne pepper.
Use Greek yogurt instead of sour cream for a healthier topping option.
Substitute white beans with cannellini beans if preferred.
For thicker chili, mash a few beans before adding cream cheese and half-and-half.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain a creamy texture. This chili also freezes well for up to 3 months—thaw overnight in the refrigerator before reheating.

How to Serve

A white bowl is filled with creamy chicken soup that has visible shredded white chicken meat and yellow corn kernels spread evenly in a light broth. On top, there are three green jalapeño slices arranged on one side, a dollop of white sour cream with small green cilantro leaves on it placed near the center, and a pile of thin, crispy yellow tortilla strips stacked neatly on the opposite side. Small green avocado chunks and cilantro pieces are scattered throughout the soup. The bowl sits on a white marbled surface with a white cloth featuring green stripes underneath. In the background, there is a glass of water and a white bowl containing lime wedges. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs can be used and may even add extra flavor and moisture to the chili. Adjust cooking time as needed until chicken is tender.

How can I make this chili dairy-free?

To make it dairy-free, skip the cream cheese and half-and-half or use dairy-free cream cheese and coconut milk as substitutes. This will maintain creaminess while keeping it suitable for dairy-free diets.