Flavorful Crockpot White Chicken Chili Soup Recipe
This Flavorful Crockpot White Chicken Chili Soup is a hearty, creamy, and mildly spicy slow-cooked dish bursting with tender shredded chicken, beans, corn, and green chilies. Enhanced with cumin, oregano, and a touch of cayenne, it’s perfectly balanced by cream cheese and half-and-half for a luscious finish. Ideal for an easy, comforting meal, it can be garnished with avocado, sour cream, jalapeños, and cheese for added texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 8 hours (on LOW) or 3.5 hours (on HIGH)
- Total Time: 8 hours 15 minutes (LOW) or 3 hours 45 minutes (HIGH)
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Main 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 fresh cilantro, chopped
Dairy & Toppings
- 1/2 cup reduced-fat cream cheese (softened, 4 oz.)
- 1/4 cup half-and-half cream
- Sliced jalapeños (for garnish)
- Sliced avocados (for garnish)
- A dollop of sour cream (for garnish)
- Chopped fresh cilantro (for garnish)
- Tortilla strips (for garnish)
- Grated Monterey Jack or Mexican cheese (for garnish)
Instructions
- Layer Ingredients in Slow Cooker: Place the chicken breasts at the bottom of the slow cooker. Sprinkle with salt, pepper, cumin, oregano, chili powder, and cayenne pepper to season. Add chopped onion, minced garlic, great northern beans, green chilies, corn, chicken broth, and chopped cilantro on top. Stir gently to combine all ingredients.
- Cook the Chili: Cover the slow cooker with the lid and cook on LOW for 8 hours, or on HIGH for 3-4 hours. This slow cooking melds the flavors perfectly.
- Shred the Chicken: Once cooked, remove the chicken breasts from the slow cooker and shred them with two forks into bite-sized pieces. Return the shredded chicken to the slow cooker.
- Incorporate Cream Cheese and Half and Half: Add softened cream cheese and half-and-half to the slow cooker. Stir to combine, then cover and cook on HIGH for 15 minutes until the chili becomes creamy and slightly thickened. For a smooth blend, whisk the cream cheese with a few ladles of hot chili before adding back into the pot.
- Final Stir and Serve: Stir the chili well to fully incorporate ingredients. Serve hot with desired toppings such as shredded cheese, avocado slices, sour cream, sliced jalapeños, fresh cilantro, and tortilla strips. Enjoy your flavorful white chicken chili!
Notes
- Use low sodium chicken broth to control salt levels.
- Adjust cayenne pepper and jalapeños for preferred spice level.
- Softening cream cheese before adding prevents lumps.
- This chili can be prepared on HIGH or LOW depending on your time availability.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely.
- For a thicker chili, reduce broth slightly or cook uncovered for a short time.
Keywords: white chicken chili, crockpot chili, slow cooker chicken chili, creamy chicken chili, easy chicken soup, comfort food, spicy chicken chili, healthy chili recipe
